Pumpkin Pie Tamale

Pumpkin Pie Tamale

Cinnamon whipped cream and pumpkin spice make for a harvest-inspired dessert twist on this traditional Mexican dish, complete with a signature corn husk wrapping.


16 to 18 tamales



  • 2 dozen corn husks
  • 3 cups instant corn masa flour
  • 1/2 teaspoon sea salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground ginger
  • 1/2 cup Florida Crystals®Organic Light Brown Raw Cane Sugar
  • 1/2 cup Florida Crystals® Certified Organic Raw Cane Sugar
  • 10 tablespoons butter, melted
  • 1 cup milk
  • 1/4 cup water, as needed

Cinnamon Whipped Cream

  • 1 cup heavy whipping cream, cold
  • 2 tablespoons Florida Crystals® Certified Organic Raw Cane Sugar
  • 1/2 teaspoon ground cinnamon



Soak the corn husks in a large bowl of warm water for 15 minutes. Top husks with a heavy bowl to weigh them down.

In a large bowl, whisk together the corn flour, salt, spices and sugars. Add melted butter and milk until soft dough forms. If the dough is too dry, add water one tablespoon at a time, mixing after each addition.  

Remove husks from water and drain. Take one of the largest husks, pull apart into strips to make the ties for the tamale packets.  

Working with one husk at a time, place ½ cup dough filling into the center of each husk. Fold over sides then fold up one end and then the other end. Wrap the tie around the filled packet. Repeat with remaining husks.

Add water and a steaming rack to a large pot. Bring water to a boil. Place tamale packets on rack. Cover and steam 30 to 40 minutes, until dough is firm, but soft to the touch.

Remove tamales from pot. Serve with cinnamon whipped cream.


Cinnamon Whipped Cream

Add all ingredients into mixing bowl. Mix on medium speed until soft peaks form. Store chilled until ready to serve.


Use a chilled bowl and beaters to whip cream.