Tamales can be made with more than just spicy meat fillings.  Over the holiday I tried out a recipe for Pumpkin Tamales.  Given that it’s mostly ground corn, it’s probably not too Atkins-friendly.  Still, to help out a little I substituted Splenda for the sugar in the recipe.

They tasted good, despite their misshapen form.  I’m still learning how to get a well-formed tamal.  Of course, it didn’t help that I was impatient.  After a while of making tamales and the bowl of masa seeming to stay full I started getting more generous with the amount of masa added to each corn husk.  Still, none of them came apart in the steamer, so at least I wasn’t too far off.