Pumpkin Pudding Pie with Coriander Sauce

• 1 package pie shell (9 inch) all-ready
• 3/4 cup brown sugar firmly packed
• 1/2 cup butter or margarine, softened
• 1 cup pumpkin puree (canned)
• 2 large eggs
• 1 1/2 cups buttermilk pancake mix
• 1 teaspoon coriander ground
• 1/2 teaspoon cinnamon
• 18 teaspoon cloves
• 1 cup sugar
• 1/2 cup butter or margarine
• 1/2 cup heavy whipping cream
• 1/2 teaspoon coriander ground
• 1/2 teaspoon vanilla extract

1. Prepare pie crust according to package directions for filled one-crust pie using 9-inch pie pan.
2. (Refrigerate remaining crust for later use.)
3. Heat oven to 375F (190C).
4. In large bowl, beat brown sugar and 1/2 cup butter until light and fluffy.
5. Add pumpkin and eggs; blend well.
6. Stir in pancake mix, 1 teaspoon coriander, cinnamon and cloves.
7. Spoon mixture into pie crust-lined pan.
8. Bake at 375F (190C) for 35 to 45 minutes or until top springs back when lightly touched in center.
9. In small saucepan, combine all sauce ingredients except vanilla.
10. Bring to a boil.
11. Reduce heat; simmer over low heat for 2 minutes, stirring constantly.
12. Remove from heat; stir in vanilla.
13. Serve sauce over warm or room temperature wedge of pie.
14. Pass additional sauce.

shell, brown sugar, butter, pumpkin puree, eggs, buttermilk pancake mix, coriander ground, cinnamon, cloves, sugar, butter, heavy whipping cream, coriander ground, vanilla

Taken from recipeland.com/recipe/v/pumpkin-pudding-pie-coriander-s-44954 (may not work)