Pumpkin Sweet Tamales

Wash hands with soap and warm water.

In a big bowl soak the corn husks in warm water. Set aside.

In a bowl mix the masa, pumpkin, sugar, cinnamon, ginger, nutmeg and clove. Knead until everything is well incorporated and the dough is soft.

Pull a corn husk from the soaking water and shake off excess water. Place husk on table and spoon about ⅓ cup of dough into the center. Fold over right, then left side of husk, then tuck the thin part of the husk underneath. Set aside and repeat until all of the masa is used up.

Put water in a steamer, fill the steamer basket with the tamales and place it inside the steamer, the water should barely touch the basket. Cover and steam over medium high heat for 1½ to 2 hours. Check the water level periodically and refill with hot water if necessary. Carefully remove the lid, venting the steam away from you.

Tamales are done when masa is light and fluffy, and pulls away from husk while cooking.

Serve hot or cool and freeze for easy reheating.