Pipiánes are one of the master sauces in Mexican cuisine. Unlike moles, they are seed- and nut- forward but still flavored with toasted, dried chiles. I use freshly roasted pumpkin purée to create a seasonal sauce for pan-fried fish, tofu or vegetables.
Pumpkins are an autumn staple, and this year, Food Network offers some of its favorite restaurant suggestions to partake in local chefs' pumpkin creations.