Turn a Can of Pumpkin Into Enchilada Sauce

Turn a Can of Pumpkin Into Enchilada Sauce
October 7, 2026

Consider this your cue to take that can of pumpkin beyond pie. Blended with guajillo and chipotle chiles, toasted cumin, garlic, and a splash of apple cider vinegar, canned pumpkin transforms into a silky, savory enchilada sauce with just enough sweetness to balance the chiles' mild heat. Roll black beans and quesillo into lightly fried corn tortillas, blanket them in sauce, and bake until bubbling. Bonus: the recipe makes about a cup and a half of extra sauce, which you should save for a quick batch of chilaquiles the next morning.

Organic Corn Tortillas
Pumpkin Enchiladas with Guajillo Sauce

Pumpkin Enchiladas with Guajillo Sauce

Masienda Team

Servings

4

Pumpkin doesn't have to mean pie. Here, pumpkin purée becomes the base of a guajillo chile sauce that's earthy, smoky, and just a little sweet. It's poured over corn tortillas filled with black beans and quesillo, then baked until everything is bubbling and melty.

Ingredients

    For the Pumpkin-Guajillo Sauce

    • 3 tbsp olive oil
    • 2 tsp cumin seeds
    • ½ large white onion, diced
    • 4 garlic cloves, minced
    • 3 dried guajillo chiles, stems and seeds removed
    • 2 dried chipotle chiles, stems and seeds removed (or substitute 2 chipotles in adobo)
    • 1 tsp dried oregano
    • 2 tsp kosher salt
    • 1 15-oz can pumpkin purée
    • 3–4 cups vegetable broth
    • 1½ tbsp apple cider vinegar

    For the Enchiladas

    For Serving

    • Chopped fresh cilantro
    • Sliced avocado
    • Reserved pumpkin-guajillo sauce

    Directions

      Make the Pumpkin-Guajillo Sauce

      1. Heat the olive oil in a large saucepan over medium heat. Add the cumin seeds and cook for about 30 seconds, until fragrant.

      2. Add the onion, garlic, guajillo chiles, chipotle chiles, oregano, and salt. Cook for 4 to 5 minutes, stirring occasionally, until the onion has softened and the chiles are fragrant. (If using chipotles en adobo instead of dried chipotles, add them during the final minute of cooking.)

      3. Add the pumpkin purée and 3 cups of vegetable broth. Stir to combine and simmer for 5 to 10 minutes.

      4. Transfer the mixture to a blender, add the apple cider vinegar, and blend until completely smooth. Add additional broth as needed until the sauce is smooth and pourable. Taste and adjust the seasoning as needed. Set aside about 1½ cups of sauce for serving or another use.

      Assemble the Enchiladas

      1. Preheat the oven to 375°F. Pour enough neutral oil into a skillet to lightly coat the bottom and heat over medium-high heat. Working one at a time, fry each tortilla for about 5 to 10 seconds per side, just until softened and pliable but not crisp. Transfer to a paper towel-lined plate and continue with the remaining tortillas, adding more oil as needed.

      2. Spread about ½ cup of pumpkin-guajillo sauce across the bottom of a baking dish. Working one tortilla at a time, add about 2 tablespoons of black beans down the center followed by a small handful of quesillo. Roll tightly and arrange seam-side down in the baking dish.

      3. Pour the remaining sauce for the enchiladas evenly over the top, making sure the tortillas are well coated. Finish with the remaining quesillo.

      Bake and Serve

      1. Cover with foil and bake for 15 minutes. Remove the foil and bake for another 10 minutes, until the cheese is melted and bubbling.

      2. Serve hot with cilantro, sliced avocado, and some of the reserved pumpkin-guajillo sauce, if desired.

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