Pumpkin Tamale Pie

Directions

1. 1
   Heat the olive oil in a large saute pan over medium heat.
2. 2
   Add the onion and garlic.
3. 3
   Cook until soft, about 5 minutes.
4. 4
   Add the corn and cook for 2 1/2 minutes.
5. 5
   Add the diced pepper and ham.
6. 6
   Cook for 2 minutes.
7. 7
   Stir in 1/4 teaspoon salt, pepper to taste and scallions.
8. 8
   Set aside.
9. 9
   In a medium bowl, stir together pumpkin puree, bread crumbs, cinnamon, nutmeg and 1 1/2 teaspoons salt.
10. 10
    Set aside.
11. 11
    Bring the 5 cups of water to a boil in a medium-size saucepan.
12. 12
    Add 1 teaspoon of salt.
13. 13
    Whisk in the cornmeal in a slow, steady stream.
14. 14
    Lower the heat.
15. 15
    Cook, stirring constantly, until very thick, 15 to 30 minutes.
16. 16
    Remove from heat.
17. 17
    Stir in the cumin seeds, chili powder, 1 1/4 teaspoons salt and pepper to taste.
18. 18
    Set aside.
19. 19
    Preheat the oven to 350 degrees.
20. 20
    Lightly oil a 10-inch deep-dish pie pan.
21. 21
    Spread 1/3 of the cornmeal mixture evenly over the bottom of the dish.
22. 22
    Cover with 1/2 of the pumpkin mixture.
23. 23
    Cover the pumpkin with 1/2 of the corn-ham mixture.
24. 24
    Repeat pumpkin and corn-ham layers.
25. 25
    Place the remaining cornmeal mixture between 2 large sheets of plastic wrap.
26. 26
    Use a rolling pin to roll the mixture into a 1/4-inch-thick round.
27. 27
    Peel off 1 piece of the plastic wrap.
28. 28
    Carefully invert the round over the top of the dish.
29. 29
    Peel away the plastic wrap.
30. 30
    Use a knife to trim away the excess around the dish.
31. 31
    Bake for 15 minutes.
32. 32
    Cut into wedges and serve.