Pumpkin Tamales

These irresistible Pumpkin Tamales are sweet and perfectly spiced. This Fall dish is the most delicious and epic ending to any meal.

Jump to Recipe

This is a sponsored post in partnership with Mazola® Corn Oil.

This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

Cooked Pumpkin Tamales on a white platter next to an orange pumpkin and fall leaf.

Pumpkin Tamales combine the best flavors of both Mexican and American cultures.

Tamales can take a while to assemble. These, though, are easier!

Just like Tamales Dulces and Cajeta Tamales, there’s no filling.

The mixture is made and added to corn husks, thereby saving you an extra step and time. YES!

Table of Contents

1 Ingredients
2 Corn Husks
3 Pumpkin Filling
4 How to Assemble Tamales
5 How to Steam Tamales
6 Frequently Asked Questions
7 More Mexican Tamales
- 7.1 HUNGRY FOR MORE?
8 Pumpkin Tamales

Ingredients

Masa Harina – look for the kind that says “tamales” on the label.
Pumpkin Puree – to make things easier, we are using canned pumpkin here.
Mazola® Corn Oil – see below for the exact amount you’ll need to measure out.
Walnuts – Swap out for slivered almonds or chopped pecans.
Coconut- will add sweetness to the tamales.
Water – You’ll need more than shown. See the recipe card for the exact amount.
Corn Husks – Since this recipe doesn’t make a huge number of tamales, take out the corn husks that you need and store the rest.
Ground Clove – Substitute for ground allspice or ground ginger.
Ground Cinnamon- will add a lovely warm and earthy flavor to your tamales.
Brown sugar- for sweetness.
Baking Powder- will make your tamales puff up.
Vanilla extract- will add spice and depth to the tamales.

Corn Husks

Remove the corn husks from the package and separate. Discard any corn hair that linger.

Rinse well.

I like to rinse them at least three times. Then soak in hot water for 20 minutes, or until pliable.

Pumpkin Filling

In a large bowl, add the dry ingredients and stir.
Add the wet ingredients and mix.
Then add the coconut and walnuts. Stir again until fully mixed.
Get your assembly station together.

These are not your typical tamales. Traditional Masa for Tamales is made with lard or shortening.

Here, we are using Mazola® Corn Oil. It’s a heart-healthy* cooking oil that has multiple purposes – baking, grilling, even good for marinades. Plus, it’s neutral in flavor which is perfect for this dessert.

How to Assemble Tamales

The pumpkin filling added to a corn husk and tamales being assembled.

Smear a generous amount of the pumpkin mixture to the corn husk.
Fold one side in.
Fold the other side over.
Lastly, fold the pointy top toward the center.

Corn husks come in different sizes. The bigger the corn husk, the bigger the tamal.

Use your best judgment as to how much pumpkin to add.

The pumpkin mixture will resemble the texture of peanut butter and slightly dry. That’s totally normal.

How to Steam Tamales

Once they are assembled, place upright in a steamer pot.
Add water to the bottom of the steamer pot.
Steam for 1 ½ hours.

After one hour, add more water. Even if you think you added enough water, it’s better to be safe than sorry.

Some people will add the remaining corn husks on top of the tamales while they are steaming. That’s totally up to you.

Frequently Asked Questions

How to tell if your tamales are ready?

When the tamal peels away easily from the corn husk, they are ready.

Do you eat the husks on tamales?

No. Unwrap the tamal from the corn husks and discard.

How do you reheat tamales?

Pour water into a steamer, and add your tamales. Steam for 20 minutes.
Or, place in the microwave for 2 minutes.
An additional and favorite way to reheat tamales is by placing them on a griddle until the corn husk is toasted. Flip and toast the opposite side.

How long do tamales last?

Tamales last up to 5 days in the fridge and up to 6 months in the freezer. Make sure to wrap them in a sealable freezer bag, removing all the air.