Recipe courtesy of Casa de Tamales
Makes 35 to 40 tamales
The Sweet Masa
5 lbs. finely stone ground masa
3 c. white sugar
2 c. vegan margarine, slightly melted
1⁄4 c. baking powder
4 T. salt
3 c. finely shaved pumpkin skin
Combine all ingredients in a mixer. Mix thoroughly, for 5 minutes. Refrigerate so the masa is a bit firm, this will make it easier to spread.
The Pumpkin Pie Filling
1 gal. pumpkin puree (unsweetened) 1 c. rice milk
1⁄2 c. white sugar
1⁄2 c. brown sugar
1⁄4 c. brown rice flour
1⁄4 c. tapioca flour
1⁄4 c. pumpkin spices (see recipe below; you may want to start with less and add the seasoning to your preference)
Mix all ingredients in a mixing bowl. Taste and adjust pumpkin spices to your preference. Refrigerate for minimum 2 hours.
The Pumpkin Spice
1⁄4 c. ground cinnamon
1⁄4 c. ground cloves
1⁄4 c. ground nutmeg
1⁄4 c. ground ginger
Mix all ingredients in a mixing bowl. store in an air tight container. You will not need all of it, but will be happy you made extra—it comes in handy for the holiday season.
To assemble the tamales: spread 2.25 oz. of masa on corn husks in a rectangular space that is approximately 5” x 4”. add approximately 2.25 oz. of filling, fold corn husks end to end. Place all carefully in a steamer pot, with water on the bottom. (You may want to use a couple of steamer pots.) Turn on heat to medium, cover steamer and cook for 2 hours or until masa pulls cleanly off the husks. Serve warm with (gluten-free) graham crackers sprinkled on top with whipped cream.