Creamy Pumpkin Mole - Kraft Recipes Top
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Creamy Pumpkin Mole

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Makes 14 servings, 2 Tbsp. each (about 1-3/4 cups).

Why make plain old gravy when you could treat your chicken breasts—or any meat or rice dish, really—to this sweet and spicy Creamy Pumpkin Mole?

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What You Need

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Make It

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  • 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.

Make Ahead

Pumpkin Mole can be made ahead and refrigerated for up to 3 days. For longer storage, place in resealable plastic container and freeze.


  • Makes 14 servings, 2 Tbsp. each (about 1-3/4 cups).

Nutritional Information

Serving Size Makes 14 servings, 2 Tbsp. each (about 1-3/4 cups).
Calories 30
Total fat 2g
Saturated fat 1g
Cholesterol 5mg
Sodium 130mg
Carbohydrate 2g
Dietary fiber 1g
Sugars 1g
Protein 1g
% Daily Value
Vitamin A 60 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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