Pumpkin Pudding Pie with Coriander Sauce Recipe

Name: Pumpkin Pudding Pie with Coriander Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; ⅛ 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

Servings: persons

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
⅛ 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.

1545

kcal

Calories

131

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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), and more.

Yes, Pumpkin Pudding Pie with Coriander Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Pudding Pie with Coriander Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions