Creamy Pumpkin Mole recipe.
Tis the season for pumpkin.
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
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.