Pumpkin Pudding Pie with Coriander Sauce

Cross tmpj72b 1 pk (15 oz) pillsbury all ready

--- pie -----filling----- 3/4 c Firmly packed brown sugar

1/2 c Butter or margarine; softene

1 c Canned pumpkin

2 Eggs

1 1/2 c Hungry jack buttermilk

-panca -- and Waffle Mix 1 teaspoon Ground coriander

1/2 teaspoon Cinnamon

1/8 teaspoon Cloves

-----CORIANDER SAUCE----- 1 cup Sugar

1/2 cup Butter or margarine

1/2 cup Whipping cream

1/2 teaspoon Ground coriander

1/2 teaspoon Vanilla

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 degrees. 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 degrees 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. Store in refrigerator. Serves 8 to 10. Tip: 1/4 teaspoon nutmeg can be substituted for coriander in both filling and sauce. Dietary Exchanges: 2 Bread, 2 Fruit, 6 Fat Source: Classic Pillsbury Cookbooks (Country Baking) Reformatted by: CLM, HCPM52C -----