1 ½poundsfresh pumpkin(rind removed, cut into chunks. Read note 2)
1stick cinnamon
1anise star
spices
1 ½tspcinnamon powder
½tspginger powder
½tspnutmeg powder
¼tspwhole cloves powder
½tspallspice
Instructions
Soak the corn husks in warm water for about 30 minutes. Remove from water and pat dry thoroughly.
Make pumpkin puree
Place pumpkin chunks in a pot and cover with water.
Add cinnamon stick and anise star and boil until tender (about 15 minutes).
Drain the pumpkin and add to a blender or food processor.
Process until pureed and set aside.
Make the dough
In a mixing bowl add masa harina, pumpkin puree, brown sugar, butter, spices, and baking powder.
Mix at low speed for 3 minutes (read note 3).
Add the chopped pecans and using a spatula, mix to combine (read note 4).
Make tamales
Spread about ⅓ cup of pumpkin tamales dough onto the middle of a corn husk and spread it a bit.
Fold the husk closing both sides, then fold the pointy edge towards the center.
Place the tamal in the steamer standing with the open side up (read note 5). Repeat the steps until all dough is used.
Cook
Cover the pot, and steam the tamales for about 1 hour and half, checking occasionally and adding more water when is needed.
Notes
Or use parchment paper cut into 8×6 inch (20x15cm) rectangles.
You can also use a 15 oz can of packed pumpkin puree instead.
If you using canned pumpkin puree, you’ll need also some liquid to make the masa, so add first about a few tablespoons of water or milk then add more if needed.
You can also add some extra ingredients to the dough such as raisins, chopped pineapple, or chopped apples.
Use some aluminum foil to fill some gaps and help the tamales to stand up.