Pumpkin Mole Sauce

Pumpkin season means pumpkins are…well in everything. Soups, drinks, desserts, and yes…sauces. They are particularly good with Mexican sauces like mole. And it makesĀ sense – mole sauce is already deliciously earthy and sweet, making pumpkin – a vegetable native to Mexico – a perfect addition to the mix. Try it with chicken, steak, and really and Mexican dish as a seasonal alternative to the normal mole.

Pumpkin mole sauce

We spice up this mole beyond the mild ancho pepper with a bitĀ of crushed red pepper. If you prefer keeping it mild, just remove the red pepper flakes. It’ll have a very mild hint of heat.

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Pumpkin mole sauce

Pumpkin Mole Sauce

Earthy pumpkin pairs perfectly with rich mole
5 from 3 votes
Prep Time 10 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 50 minutes
Servings 8 servings
Calories 161 kcal


  • 1 can pumpkin puree 15-ounce can
  • 3 cups chicken broth
  • 3 ancho peppers stems and seeds removed
  • 1 yellow onion quartered
  • 6 cloves garlic
  • 1/4 cup almonds sliced
  • 8 whole allspice berries
  • 5 cloves
  • 1 cinnamon stick
  • 2 ounces Mexican chocolate
  • 2 tablespoons dark brown sugar
  • 2 tablespoons vegetable oil
  • 1 1/2 teaspoon sea salt
  • 1 teaspoon crushed red pepper optional – only if you want extra heat


Prep the vegetables

  • Place the onion and garlic (unpeeled) onto a foil-lined baking sheet and broil on high for approximately 6 to 8 minutes (less or more as needed) – stirring occasionally to evenly char and soften.
  • Remove the onions and garlic from the broiler and let them sit for 2 to 3 minutes. Peel the garlic.

Rehydrate the ancho peppers

  • Heat a pan over medium heat (no oil) and heat a pot of water to boiling.
  • Slice the ancho peppers into strips, then add the ancho strips to the pan. Dry roast the ancho pepper for 4 to 5 minutes – until the edges slightly are darkened.
  • Transfer the chilies to the boiling water, then remove the pot from the heat source. Allow the ancho peppers to rehydrate in the hot water for approximately 10 minutes.
  • Upon completion, keep 1 cup of the water to the side.

Make the sauce

  • Dry roast the whole cloves and allspice until fragrant (approximately 1 minute), then set them to the side.
  • Dry roast the cinnamon stick and almond slices. Dry roast the almonds until lightly browned (approximately 3 minutes). Set them to the side with the other spices.
  • Transfer the ancho peppers, onion, garlic, the reserved chili water (1 cup), toasted almonds, allspice, cloves, and cinnamon into a blender. Add the crushed red pepper. Blend until smooth.
  • In the saucepan over medium heat, heat the oil then add the ancho pepper spice mix along with the dark brown sugar and salt. Cook, stirring often for 5 minutes.
  • Add the pumpkin puree and chicken broth. Stir until the pumpkin puree is fully combined into the sauce.
  • Add the Mexican chocolate and stir until the chocolate is fully melted.
  • Reduce the heat to low and cover the saucepan. Allow the sauce to simmer, stirring occasionally, for 45 minutes to an hour. Add additional brown sugar and salt to taste.
  • Remove the sauce from the heat and allow it to sit for 5 minutes. Serve.


Calories: 161kcalCarbohydrates: 20gProtein: 3gFat: 9gSaturated Fat: 4gSodium: 778mgPotassium: 401mgFiber: 5gSugar: 12gVitamin A: 3570IUVitamin C: 12mgCalcium: 39mgIron: 1.5mg
Did you make this?Mention @PepperScale or tag #PepperScale so we can see what you made!

UPDATE NOTICE: This post was updated on October 6, 2022 to include new content.
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