Creamy Pumpkin Mole

• 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

1. Heat small saucepan on medium heat.
2. Add ancho pepper; cook 2 min.
3. on each side or until color changes.
4. Remove from heat; let cool.
5. Shake out seeds.
6. Place pepper in boiling water.
7. Let stand 20 min.
8. or until pepper hydrates and softens; drain.
9. Place pepper and remaining ingredients in blender container; cover.
10. Blend until smooth.
11. Pour into small saucepan.
12. Cook on low heat, stirring constantly, until mixture comes to soft boil.
13. Spoon over cooked meat or rice or in tamales.

pepper, boiling water, chicken broth, pumpkin, tomatoes, philadelphia cream cheese, italian dressing, brown sugar, salt

Taken from www.kraftrecipes.com/recipes/creamy-pumpkin-mole-75510.aspx (may not work)