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.
Serving size: Complete recipe
Calories 6315 Calories from Fat 3183
% Daily Value*
Total Fat 358 g551.2%
Saturated Fat 192.8 g963.8%
Trans Fat 0 g
Cholesterol 1072.5 mg357.5%
Sodium 4183.7 mg174.3%
Total Carbohydrates 741 g246.9%
Dietary Fiber 21.6 g86.2%
Sugars 396.2 g
Protein 49 g97.8%
Vitamin A 885% Vitamin C 20.1%
Calcium 90.8% Iron 103.2%
*Based on a 2000 Calorie diet