---------- Recipe via Meal-Master (tm) v8.05
       Title: Pumpkin Pudding Pie with Coriander Sauce
  Categories: Pies, Fruits, Bakery
       Yield: 8 servings
            Cross tmpj72b
       1 pk (15 oz) pillsbury all ready
            --- pie
     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