Pumpkin Tamale Pie

Name: Pumpkin Tamale Pie
Total time: 1 h
Yield: Six to eight servings
Ingredients: 2 teaspoons olive oil; 1 small onion, finely chopped; 3 cloves garlic, peeled and minced; 4 poblano peppers, roasted, seeded and diced; 1 1/2 cups corn kernels; Shredded meat from 1 smoked ham hock, trimmed of fat; 4 teaspoons salt; Freshly ground pepper to taste; 3 scallions, green part only, thinly sliced; 3 cups pumpkin puree; 1/2 cup dry bread crumbs; 1/4 teaspoon ground cinnamon; Large pinch ground nutmeg; 5 cups water; 1 1/2 cups cornmeal; 2 teaspoons toasted cumin seeds; 1/2 teaspoon chili powder

By Molly O'Neill

Updated Nov. 2, 2022

Total Time: 1 hour
Rating: 4(16)
Comments: Read comments

Featured in: FOOD; The Great Pumpkin

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Ingredients

Yield:Six to eight servings

2teaspoons olive oil
1small onion, finely chopped
3cloves garlic, peeled and minced
4poblano peppers, roasted, seeded and diced
1½cups corn kernels
Shredded meat from 1 smoked ham hock, trimmed of fat
4teaspoons salt
Freshly ground pepper to taste
3scallions, green part only, thinly sliced
3cups pumpkin puree
½cup dry bread crumbs
¼teaspoon ground cinnamon
Large pinch ground nutmeg
5cups water
1½cups cornmeal
2teaspoons toasted cumin seeds
½teaspoon chili powder

Ingredient Substitution Guide

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Preparation

Step 1
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 2½ minutes. Add the diced pepper and ham. Cook for 2 minutes. Stir in ¼ teaspoon salt, pepper to taste and scallions. Set aside.
Step 2
In a medium bowl, stir together pumpkin puree, bread crumbs, cinnamon, nutmeg and 1½ teaspoons salt. Set aside.
Step 3
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, 1¼ teaspoons salt and pepper to taste. Set aside.
Step 4
Preheat the oven to 350 degrees. Lightly oil a 10-inch deep-dish pie pan. Spread ⅓ of the cornmeal mixture evenly over the bottom of the dish. Cover with ½ of the pumpkin mixture. Cover the pumpkin with ½ of the corn-ham mixture. Repeat pumpkin and corn-ham layers.
Step 5
Place the remaining cornmeal mixture between 2 large sheets of plastic wrap. Use a rolling pin to roll the mixture into a ¼-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.