"We gave this Mexican dessert a Thanksgiving makeover. Made with roast pumpkin, cassava flour, and non-dairy cream cheese - it's a delicious treat for the table."
Pumpkin Tamales
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Prep time 30mins
Cook time 30mins
Serves or Makes: 6
Recipe Card
ingredients
- banana leaves (for wrapping
- 3/4 cup coconut oil
- 2 cups cassava flour
- 1/2 cup coconut sugar
- 1 1/2 teaspoon salt
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 2 cups roast pumpking, pureed
- 1/2 cup non-dairy plain cream cheese
Method
Step 1
Run the banana leaves under warm water, while wiping them down with a clean cloth to remove any dirt. Cut the leaves into 10x10-inch squares and steam for 30-45 minutes or until softened.
Step 2
Leave covered while you prepare masa so they will remain pliable.
Step 3
Using the whisk attachment on your mixer, whip the coconut oil until it has increased in volume (for about 3-4 minutes).
Step 4
Add the dry ingredients and whip for another 1-2 minutes.
Step 5
Add the pumpkin puree and mix until the ingredients are uniform in texture and color.
Step 6
Add about two tablespoons of the filling to your banana leaf squares, creating a thin 1.5x4-inch rectangle in the center of the square.
Step 7
Using either a piping bag or a resealable plastic bag, pipe about one tablespoon of the cream cheese across the middle of the filling.
Step 8
Carefully fold the leaf in half along the horizontal plane, making sure to enclose the filling.
Step 9
Roll the leaf until you have formed a long tube with the seam on the bottom. From the outside in, gently squeeze the masa towards the center and then fold in the edges tucking them underneath as well.
Step 10
Gently stack your tamales in a steamer and steam about 1 hour.