The Dessert We Didn’t See Coming

🌮🔥 Happy Taco Thursday, Fam! 🔥🌮

Tamales have been fueling fiestas for centuries — but today, we’re giving this ancient classic a sweet, spicy Thanksgiving remix. 🎃✨

Yep, we’re talking Pumpkin Pie Tamales — fluffy masa, creamy pumpkin, maple sweetness, and all the cozy fall feels wrapped up in one delicious bite.

If you’re looking to surprise the fam and flex your kitchen cred, this is your golden (pumpkin) ticket. 🥇

👇 Scroll for the recipe and bring dessert straight to the tamalera!

Cheers & hot sauce,
~ The Taco Tuesday Crew 🌶️✨

Pumpkin Pie Tamales

Recipe By: Chef Daniel Klein
🌽✨Fun Fact: Tamales date back over 8,000 years—ancient Aztecs and Mayans made them as portable meals for warriors, wrapped in corn husks.

🌶️ What You’ll Need

½ lb corn husks (22-25 pieces, depending on husk size)
1 cup unsalted butter
2 cans pumpkin puree (15 oz cans)
½-¾ cup milk
2 cups heavy cream
½ cup pure maple syrup
4 cups masa harina
1 tsp Kosher salt
½ tsp baking soda
2 tsp baking powder
2 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg

To Garnish
1 cup heavy cream
1 tbsp pure maple syrup
Sprinkle of pumpkin spice or cinnamon (to taste)

🔥 How To Make The Magic

🌽 Step 1: Soak ‘Em
Drop those corn husks in hot water and let ‘em chill for at least 10 minutes while you whip up the masa.

🥣 Step 2: Melt & Mix
In a saucepan, warm up heavy cream, maple syrup, milk + butter until melted and smooth. Kill the heat, stir in pumpkin purée, and mix till silky.

🍁 Step 3: Dry Meets Wet
Combine your dry crew in one bowl. Slowly pour in that pumpkin mix, kneading by hand until your dough feels soft, smooth + slightly bouncy. (Add a lil’ cream if she’s too stiff.)

🎃 Step 4: Fill ‘Em Up
Scoop about ½ cup of masa into each corn husk (go double if you’re feeling extra).

💨 Step 5: Steam Dreams
Fill your steamer with water, load those tamales, and steam for one hour on medium-high. Then let them rest (covered!) for 15 minutes – 2 hours. They’ll firm up as they cool.

🍦 To Assemble + Serve

🥄 In a chilled bowl, whip heavy cream + maple syrup until soft peaks form.
✨ Open each tamal, crown it with whipped cream, and dust with pumpkin spice or cinnamon.

🎉 Pro Tip: Serve warm with café de olla or a drizzle of cajeta if you wanna go full autumn fiesta mode.

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