Preheat the oven to 375F. Place the pumpkin quarter, skin side down on an aluminum-foil-lined baking ban. Roast for 1 ½ - 2 hours, until the pumpkin is soft. Remove the pumpkin from the oven and let cool slightly.

While the pumpkin is roasting, toast the ancho chilies and almonds in a large, dry sauté pan over medium heat until fragrant, 1-2 min.

Remove from the pan and place the chilies in a medium bowl. Cover with boiling water and let the chilies rehydrate for 10-15 minutes.

Heat ½ teaspoon oil in the sauté pan and add onions and garlic. Cook over medium-high heat until the onions begin to brown, 4-5 min.

When the pumpkin is cool enough to touch, remove the skin and place the roasted pumpkin flesh in the bowl of a food processor. Add toasted almonds, rehydrated peppers, sautéed onions and garlic, tomato, salt, cinnamon and cloves. Puree until smooth, adding ½ c of chili soaking liquid, or more, to create a smooth paste.

Heat 1 teaspoon oil in the sauté pan and pour the pureed mixture into the hot oil. Sauté for 4-5 minutes, stirring frequently, as the paste darkens.

Add the broth and bring the mixture to a simmer over medium heat. Cook for 7-10 minutes, stirring often, until the mole is smooth and thick.

Serve with baked chicken, pork or beef. Or refrigerate the mole for up to 1 week.