Pumpkin Tacos

By Sunset
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2 cups very thinly sliced green cabbage

1/2 cup coarsely chopped cilantro

2 green onions, thinly sliced

3 large dried ancho chiles, stemmed, seeded, and thinly sliced crosswise

1 1/2 tablespoons olive oil

2 tablespoons butter

1 tablespoon ground ancho chiles

1/4 teaspoon ground allspice

1 can (15 oz.) pumpkin purée

3 ounces cream cheese, cut in chunks

3/4 teaspoon kosher salt

1/4 cup orange juice

36 small (4 in.) corn tortillas*

1/2 cup salted toasted pumpkin seeds (pepitas)

1 orange, cut into small wedges

Kosher salt

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