Pumpkin Pudding Pie with Coriander 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℉ (190℃).

In large bowl, beat brown sugar and ½ 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℉ (190℃) 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 wedge of pie. Pass additional sauce.