PUMPKIN TAMALE PIE

Pumpkin Tamale Pie image

Provided by Molly O'Neill

Time 1h

Yield Six to eight servings

Number Of Ingredients 17

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

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.

Nutrition Facts : @context http, Calories 233, UnsaturatedFat 2 grams, Carbohydrate 47 grams, Fat 3 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 799 milligrams, Sugar 7 grams