Pumpkin Tamales

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.

Pumpkin Tamales with Kite Hill Filling

Ingredients

• 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)

Instructions  

Banana Leaves:

1. Run banana leaves under warm water, while wiping them down with a clean rag to remove any dirt.
2. Cut the leaves into 10x10 inch squares.
3. Steam leave squares for 30-45 minutes or until softened.
4. Leave covered while you prepare masa so they will remain pliable.

1. 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).
2. Add dry ingredients and whip for 1 to 2 minutes.
3. Followed by pumpkin puree, mixing until uniform texture and color in the masa is established.

To Assemble 

1. 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.
2. 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.
3. Carefully fold your leaf in half along the horizontal plane, enveloping the filling.
4. Roll until you have formed a long tube with the seam on the bottom.
5. From the outside in, gently squeeze the masa towards the center and then fold in the edges tucking them underneath as well.
6. Gently stack your tamales in a steamer and steam about 1 hour.
7. Best enjoyed surrounded by those you love!