Recipe: Pumpkin Pie Tamales


Picture courtesy of IMUSA

My hunny grew up in Mexico and so he loves Mexican food as much as Guatemalan food. Mexican tamales is a favorite of his that we MUST have at Thanksgiving. This year we will be having Pumpkin Pie Tamales in addition to our traditional turkey and delicious fixings. I want to thank IMUSA for sharing both this recipe and picture with us. I can’t wait to give these tamales a try!

Pumpkin Pie Tamales

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With only two weeks until Thanksgiving, you know what that means… the ongoing trend of pumpkin flavored everything will not be slowing down anytime soon! From coffee to doughnuts to even pumpkin raviolis ‘tis the season for this large orange fruit. IMUSA, leader in Hispanic cookware, is even jumping on the trend with a recipe for “Pumpkin-Pie” Tamales. This recipe takes the traditional Mexican Masa tamales and adds all of fall season’s favorite ingredients like ginger, nutmeg, raisins and pumpkin (of course), leaving this sweet side dish a sure favorite with anyone who gets their hands on one.

This recipe makes 40-60 tamales.


40 to 60 dried corn husks
7 cups maseca corn flour
3 cups packed brown sugar
2 teaspoons cinnamon
2 teaspoon salt
2 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon ground nutmeg
2 29-ounce cans of pumpkin puree
4 sticks of butter, melted
2 cups of warm milk
2 cups of walnuts, chopped
12 ounces of raisins


1: Fill a large bowl with warm water and soak corn husks until softened, about 30 minutes.

2: In an extra-large bowl add Maseca corn flour and the rest of the dry ingredients. Mix together making sure that all of the clumps are broken up with your fingers. Then add all of the wet ingredients and once again, use your hands to mix the corn flour. Add more water as needed until you achieve the consistency of peanut butter. Fold in the walnuts and raisins.

3: Assemble the tamales by using a rubber spatula to spread 1⁄2 cup to 1 cup of dough mixture onto the corn husk, depending on the size of the corn husk. The spread should cover about two thirds of the husk, away from the pointed end, making sure you leave some space on each side to fold. Gently fold one side of the corn husk to the other end and fold up the pointed end across. Lay each tamale fold-side down. There should be an open end to each tamale.

4: Once the tamales are folded, fill the IMUSA TAMALE STEAMER with water just below the fill line and place the steam tray on the rack. Carefully place each tamale standing up on the steam tray without overloading it and bring water to a simmer. Steam with the lid on for 90 minutes.

5: Remove each tamale with tongs and let rest for a few minutes before serving it as a sweet side-dish. 


Picture from

Steam big with the IMUSA Tamale and Seafood Steamer from the GlobalKitchen Mexico product line. This aluminum vessel with steamer insert adds a new twist to cookware staples. Users can steam up anything and everything from seafood and vegetables to even tamales—this essential multi-use durable pot has the extra capacity to prepare a host of classic recipes. Available at for $29.99At this price this pot makes a great holiday gift! 



  1. Sally Wilsey

    These sound really good. I never thought of using corn husks with pumpkin. But it makes sense to me.

  2. jo n

    This sounds interesting. I don’t know if I would be up for trying it but, then again, I have had pineapple tamales and they were very good

    1. Silvie (Post author)

      MMMM Pineapple tamales are delicious! These are also yummy, not as sweet as pineapple ones though. 🙂

  3. Kelly Nicholson

    never tried these…they look good..maybe this thanksgiving..thanks


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