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Creamy Pumpkin Mole

Creamy Pumpkin Mole recipe
photo by:kraft
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?
time
prep:
10 min
total:
40 min
servings
total:
14 servings, 2 Tbsp. each
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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.

Kraft Kitchens Tips

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.
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