Pumpkin Pudding Pie with Coriander Sauce recipe
YIELD
1 PiePREP
20 minCOOK
40 minREADY
1 hrsIngredients
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.
Comments
My favorite!
I make it as a cake and dust with powdered sugar.