There's a tamale stand every weekend at the Farmers Market here, and I usually stop by for a tamale or two for breakfast. One Saturday around Halloween, one of the choices was a pumpkin ricotta tamale, which I had to try. I've tweaked the filling and substituted a pastry wrapper for the masa and corn husk, and they make a nice platter of goodies for a holiday breakfast. Leftovers, should there be any, reheat wonderfully in the toaster oven.

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