Creamy Pumpkin Mole
Posted on 18 November 2009 by Tricia
Autumn has arrived and that means, Pumpkins! Pumpkins not only make great festive fall decorations, they are also famous for making great desserts and sauces. If you’re looking for a new way to enjoy pumpkins, treat your family to this Creamy Pumpkin Mole sauce which pairs nicely over your favorite meat. This sauce is quite unique; it combines the spicy flair of KRAFT Zesty Italian Dressing and ancho peppers with PHILADELPHIA Cream Cheese and canned pumpkin. This sauce is great to have on hand, so make it ahead of time and keep in you fridge for up to 3 days.
Creamy Pumpkin Mole
What You Need
1 ancho pepper, stem removed
1 cup boiling water
1/2 cup chicken broth
1/2 cup canned pumpkin
1/4 cup chopped tomatoes
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. KRAFT Zesty Italian Dressing
1 Tbsp. brown sugar
1/4 tsp. salt
Make It
HEAT small saucepan on medium heat. Add ancho pepper; cook 2 min. on each side or until color changes. Remove from heat; let cool. Shake out seeds. Place pepper in boiling water. Let stand 20 min. or until pepper hydrates and softens; drain.
PLACE pepper and remaining ingredients in blender container; cover. Blend until smooth.
POUR into small saucepan. Cook on low heat, stirring constantly, until mixture comes to soft boil. Spoon over cooked meat or rice or in tamales.
*Brought to you by www.KraftFoods.com
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Tags | best sauce recipes, fall recipes, Kraft foods, kraft recipes, mole sauce, pumpkin, pumpkin recipes, sauce for chicken, sauce for meat, unique sauces
November 18th, 2009 at 7:33 pm
I love cooking but my daughter never like eating food. When I tried the dish Creamy Pumpkin Mole she liked it and enjoy very much.