Pumpkin Pudding Pie With Coriander Sauce
|All ready pie crust||15 Ounce (1 Package, Pillsbury Brand)|
|Firmly packed brown sugar||3⁄4 Cup (12 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Canned pumpkin||1 Cup (16 tbs)|
|Buttermilk pancake and waffle mix||1 1⁄2 Cup (24 tbs) (Use Hungry Jack Brand)|
|Ground coriander||1 Teaspoon|
|For coriander sauce|
|Sugar||1 Cup (16 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Ground coriander||1⁄2 Teaspoon|
Prepare pie crust according to package directions for filled one-crust pie using 9-inch pie pan.
Heat oven to 375Â°F.
In large bowl, beat brown sugar and 1/2 cup butter until light and fluffy.
Add pumpkin and eggs; blend well.
Stir in pancake mix, 1 teaspoon coriander, cinnamon and cloves.
Spoon mixture into pie crust-lined pan.
Bake at 375Â°F.
for 35 to 45 minutes or until top springs back when lightly touched in center.
In small saucepan, combine all sauce ingredients except vanilla.
Bring to a boil.
Reduce heat; simmer over low heat for 2 minutes, stirring constantly.
Remove from heat; stir in vanilla.
Serve sauce over warm or room temperature wedges of pie.
Pass additional sauce.
Store in refrigerator.