Pumpkin Pudding Pie With Coriander Sauce Recipe

Summary

Difficulty LevelMediumCuisine
CourseMethod
DishVegetarian
Main Ingredient

Ingredients

 Pillsbury package1
 Firmly packed brown sugar3/4 Cup (16 tbs) (FILLING)
 Butter/Margarine1/2 Cup (16 tbs), softened (FILLING)
 Canned pumpkin1 Cup (16 tbs) (FILLING)
 Eggs2 (FILLING)
 1 1/2 cups Hungry Jack® Buttermilk Pancake and Waffle Mix
 Ground coriander1 Teaspoon (FILLING)
 Cinnamon1/2 Teaspoon (FILLING)
 Cloves1/8 Teaspoon (FILLING)
 CORIANDER SAUCE
 Sugar1 Cup (16 tbs) (FILLING)
 Butter/Margarine1/2 Cup (16 tbs) (FILLING)
 Whipping cream1/2 Cup (16 tbs) (FILLING)
 Ground coriander1/2 Teaspoon (FILLING)
 Vanilla1/2 Teaspoon (FILLING)

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.
Quantcast