Pumpkin Tamale Pie Food

PUMPKIN TAMALE PIE

Steps:

• Heat the olive oil in a large saute pan over medium heat. Add the onion and garlic. Cook until soft, about 5 minutes. Add the corn and cook for 2 1/2 minutes. Add the diced pepper and ham. Cook for 2 minutes. Stir in 1/4 teaspoon salt, pepper to taste and scallions. Set aside.
• In a medium bowl, stir together pumpkin puree, bread crumbs, cinnamon, nutmeg and 1 1/2 teaspoons salt. Set aside.
• Bring the 5 cups of water to a boil in a medium-size saucepan. Add 1 teaspoon of salt. Whisk in the cornmeal in a slow, steady stream. Lower the heat. Cook, stirring constantly, until very thick, 15 to 30 minutes. Remove from heat. Stir in the cumin seeds, chili powder, 1 1/4 teaspoons salt and pepper to taste. Set aside.
• Preheat the oven to 350 degrees. Lightly oil a 10-inch deep-dish pie pan. Spread 1/3 of the cornmeal mixture evenly over the bottom of the dish. Cover with 1/2 of the pumpkin mixture. Cover the pumpkin with 1/2 of the corn-ham mixture. Repeat pumpkin and corn-ham layers.
• Place the remaining cornmeal mixture between 2 large sheets of plastic wrap. Use a rolling pin to roll the mixture into a 1/4-inch-thick round. Peel off 1 piece of the plastic wrap. Carefully invert the round over the top of the dish. Peel away the plastic wrap. Use a knife to trim away the excess around the dish. Bake for 15 minutes. Cut into wedges and serve.

PUMPKIN TAMALES

Steps:

• In a large bowl combine the masa, pumpkin and sugar. Add the vanilla, mace, cinnamon, and raisins and mix until well blended.
• To assemble the tamales, place 2 - 3 heaping tablespoons of the masa mixture in the net of the smooth side of the corn husk.
• Fold the sides of the husk in toward the center and tie the tamale at both ends.
• Prick the husk several times using the tip of a very sharp knife. Repeat for the remaining tamales.
• Steam the tamales for 45 - 50 minutes.
• Serve with a dollop of crema.