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Pumpkin Pudding Pie With Coriander Sauce

Country.Chef's picture
Ingredients
  All ready pie crust 15 Ounce (1 Package, Pillsbury Brand)
For filling
  Firmly packed brown sugar 3⁄4 Cup (12 tbs)
  Butter/Margarine 1⁄2 Cup (8 tbs), softened
  Canned pumpkin 1 Cup (16 tbs)
  Eggs 2
  Buttermilk pancake and waffle mix 1 1⁄2 Cup (24 tbs) (Use Hungry Jack Brand)
  Ground coriander 1 Teaspoon
  Cinnamon 1⁄2 Teaspoon
  Cloves 1⁄8 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
  Vanilla 1⁄2 Teaspoon
Directions

Prepare pie crust according to package directions for filled one-crust pie using 9-inch pie pan.
Heat oven to 375°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 375°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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Restriction: 
Vegetarian
Ingredient: 
Pumpkin

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