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Pumpkin Pie Tamales Any Day of the Year!

I love pumpkin pie.  I can (and have!) eat a whole pie by myself. Pair it with a tall glass of cold milk? Phew, I am done. It’s so good.  Sure, the holidays are perfect for eating anything associated to pumpkin, but I can eat pumpkin pie any time of the year. Are you the same way? There are many memes when it comes to pumpkin spice, right? I mean, there’s coffees, teas, foods, desserts, candles and car fresheners all with the hints of pumpkin. Sure, some are seasonal, but what if you get a hankering for pumpkin in March or even summer time? The good thing is that Pumpkin puree is available any time of the year and today I made tamales.

Pumpkin Pie Tamales for Any Day of the Year

Pumpkin Pie Tamales, to be exact. As I’m writing this, my home smells AMAZING as the pumpkin pie tamales are cooking. The aroma of the nutmeg and cinnamon mixed with the pumpkin puree is ummm, trust me…. so gooooood! IMUSA sent me a tamalera and I went out and bought my ingredients to make, for the very first time in my life, some tamales.

Pumpkin Pie Tamales for Any Day of the Year

IMUSA is the #1 Hispanic & International cookware company. Innovative, authentic & affordable, IMUSA‘s line of products help bring the Abuelas’ (grandmas’) recipes to life, while also capturing the adventurist spirit of culinary globetrotters.

IMUSA gave me the inspiration to try and make the pumpkin pie tamales. You can check out the recipe on their website.  I gave it my own little twist by buying my masa para tamales already made. Because, well… making my own masa intimidates me a little.  Ha!  Here is my recipe for pumpkin pie tamales:

Pumpkin Pie Tamales

Pumpkin Pie Tamales for Any Day of the Year



  • 1 pack of dried corn husks
  • 7 Cups of masa preparada para tamales
  • 3 Cups of sugar
  • 2 Teaspoon cinnamon
  • 2 Teaspoon Salt
  • 2 Teaspoon ground ginger
  • 1 Teaspoon ground cloves
  • 1 Teaspoon ground nutmeg
  • 1 29-ounce cans of pumpkin puree
  • 2 Cups of walnuts, chopped
  • 1 small bag of marshmallows


Pumpkin Pie Tamales for Any Day of the Year

Fill a large bowl with warm water and soak corn husks until softened, about 30 minutes. I had to sort of anchor the husks down because they floated to the top.

In an extra large bowl add the masa and the rest of the dry ingredients. Next is the dirty part. Mix all the ingredients together with your hands. Mix everything until you achieve the consistency of peanut butter. Finally, fold in the walnuts.

Pumpkin Pie Tamales for Any Day of the Year

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 pumpkin 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. Then add 4 marshmallows. 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. So, the folding part is sort of an art, I guess. I tried to fold them as “professionally” as I could, but some came out perfect, while others didn’t. Which is totally fine since no one actually cares about the husks in the end.

Pumpkin Pie Tamales for Any Day of the Year

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.

Pumpkin Pie Tamales for Any Day of the Year

Easy, right? Well, it was. I was more scared since it was my first time making them, but they came out so good. I think the marshmallows add the perfect touch.

Pumpkin Pie Tamales for Any Day of the Year

Pumpkin Pie Tamales for Any Day of the Year

Do you make tamales on a regular basis or just during the holidays? I can’t wait to make more! Maybe, just maybe, I’ll even try one of the meat ones.  You never know, right?

This is not a paid post. All thoughts and opinions are my own. I was sent the tamalera to facilitate this review. 

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Liz Cerezo

Liz is a Mexican-American blogger living in Southern California. Married 19 years, and a mami to 3 kids, her content is inspired from living in and raising a multicultural familia. Liz has been blogging for more than 7 years, establishing herself as a nationally recognized Latina blogger. She often blogs in Spanglish and may throw in some Tagalog when talking about her hubby. You can also find her chit chatting away at @Liz_Cerezo on Twitter!

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