At Siete, Feasting & 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.
- 2 cups pureed roasted pumpkin (about 1/2 small pumpkin)
- 2 cups of cassava flour
- 3/4 cup coconut oil
- 1/2 cup coconut sugar
- 1 1/2 tsp salt
- 1 tsp baking powder
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/2 cup 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)
- 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.
- 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.
- 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!