Pumpkin Pudding Pie With Coriander Sauce Recipe
Grandma's cookbook is one of the best places to find a delicious recipe, this Pumpkin Pudding Pie With Coriander Sauce is right out from there. To make Pumpkin Pudding Pie With Coriander Sauce you need only 60 minutes. The Pumpkin Pudding Pie With Coriander Sauce is made with coriander which is easy to find at any grocery store. Pamper everyone with Pumpkin Pudding Pie With Coriander Sauce as Side Dish. It is a Low Carb dish. Mark this Pumpkin Pudding Pie With Coriander Sauce, or else you will later regret bookmarking this recipe.
Ingredients
| 15-oz. pkg. All Ready Pie Crusts | ||
| Flour | 1 Teaspoon | |
| Firmly packed brown sugar | 3/4 Cup (16 tbs) (FILLING) | |
| Butter/Margarine | 1/2 Cup (16 tbs), softened (FILLING) | |
| 1 cup cooked, mashed pumpkin | ||
| Eggs | 2 (FILLING) | |
| 1 1/2 cups Hungry Jack® Buttermilk Pancake and Waffle Mix | ||
| Ground coriander | 1 Teaspoon (FILLING) | |
| Cinnamon | 1/2 Teaspoon (FILLING) | |
| Cloves | 1/8 Teaspoon (FILLING) | |
| Sugar | 1 Cup (16 tbs) (SAUCE) | |
| Butter/Margarine | 1/2 Cup (16 tbs) (SAUCE) | |
| Whipping cream | 1/2 Cup (16 tbs) (SAUCE) | |
| Ground coriander | 1/2 Teaspoon (SAUCE) | |
| Vanilla | 1/2 Teaspoon (SAUCE) | |
Directions
Prepare pie crust according to package directions for filled one-crust pie using 9-inch pie pan.
(Refrigerate remaining crust for later use.) 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; 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. MICROWAVE DIRECTIONS: To prepare sauce, place 1/2 cup butter in 4-cup microwave-safe measuring cup.
Microwave on HIGH for 1 1/2 minutes or until melted.
Add whipping cream, sugar and 1/2 teaspoon coriander; mix well.
Microwave on HIGH for 1 1/2 to 2 minutes or until mixture boils, stirring once halfway through cooking.
Boil 1 minute.
Stir in vanilla.
(Refrigerate remaining crust for later use.) 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; 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. MICROWAVE DIRECTIONS: To prepare sauce, place 1/2 cup butter in 4-cup microwave-safe measuring cup.
Microwave on HIGH for 1 1/2 minutes or until melted.
Add whipping cream, sugar and 1/2 teaspoon coriander; mix well.
Microwave on HIGH for 1 1/2 to 2 minutes or until mixture boils, stirring once halfway through cooking.
Boil 1 minute.
Stir in vanilla.
Chef
