Is this the Pipian you are talking about? Do you know this brand?
Edit: wrong account login-this is Dominicana on Mr. Dominicana's account
Yes, that's the one. Of the bottled and jarred mole and pepian pastes available in the States, none are really good ... Bueno is ok, and some are yucky. Sad, because you can buy excellent ones in the markets in Mexico, and the ingredients as a rule are not especially difficult to come by here in the US.
Basically, there is a green one, with pumpkin seeds, sometimes sesame seeds, chile serrano and often poblano, tomatillos, plus sometimes greens like chard, cilantro, lettuce, radish tops, hoja santa, etc. I find the line between a pepian verde and a mole verde very, very faint.
The red one has dried red chiles of the region, plus the seeds, nuts, spices, etc., and sometimes red tomatoes, sometimes not.
The green pepian is my favorite, especially with chicken or pork, and absolutely poetic on seafood. It is also fabulous on salmon.
You need to toast the seeds, and you need a good blender to grind everything thoroughly and smoothly. You can dilute it with either water or the appropriate stock. Then into the hot fat in the saute pan, and cook until the raw edge is cooked off, and it is thick and satiny.
Check Rick Bayless (see the salmon in pepian verde recipe) and Diana Kennedy for info and recipes. This dish is most common in Central and Eastern and Southeastern Mexico. It takes it's name from its main ingredient: pepitas, or squash seeds.