Pumpkin Tamales
Servings
4
Prep Time
60 minutes
Cook Time
110 minutes
At Siete, Feasting and Familia makes Thanksgiving one of our favorite holidays and we're celebrating with this Siete spin on a Thanksgiving classic. Whether you want to throw a tamalada (tamale making party) or find an even more wonderful way to use up pumpkin, savor the recipe below.
Author: Siete Family FoodsIngredients
- 2 c pureed roasted pumpkin (about ½ small pumpkin)
- 2 c of cassava flour
- ¾ c coconut oil
- ½ c coconut sugar
- 1 ½ tsp salt
- 1 tsp baking powder
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- ½ c plain non-dairy cream cheese (we used Plain Kite Hill Cream Cheese Style Spread)
- Banana Leaves for wrapping (can be substituted for with parchment paper)
Directions
- Banana Leaves:Run banana leaves under warm water, while wiping them down with a clean rag to remove any dirt
- Cut the leaves into 10x10 inch squares
- Steam leave squares for 30-45 minutes or until softened
- Leave covered while you prepare masa so they will remain pliable
- Masa:With a mixer, using whisk attachment, whip coconut oil until you have incorporated some air into it and it has increased in volume (for about 3 to 4 minutes)
- Add dry ingredients and whip for 1 to 2 minutes
- Followed by pumpkin puree, mixing until uniform texture and color in the masa is established
- To Assemble Add about two tablespoons of masa to your banana leaf squares, creating a thin 1
- 5 inch by 4 inch rectangle in the center of the square
- Using either a piping bag or a resealable plastic bag, pipe about a tablespoon of the Kite Hill spread across the middle of the masa
- Carefully fold your leaf in half along the horizontal plane, enveloping the filling
- Roll until you have formed a long tube with the seam on the bottom
- From the outside in, gently squeeze the masa towards the center and then fold in the edges tucking them underneath as well
- Gently stack your tamales in a steamer and steam about 1 hour
- Best enjoyed surrounded by those you love!
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