Pumpkin Pudding Pie with Coriander Sauce

This isn’t your standard custardy pumpkin pie. Pancake mix in the filling gives it a lighter, cakier, almost pudding-like texture that springs back when you press the center.

The real surprise is the spice. Alongside familiar cinnamon and cloves, ground coriander brings a warm, citrusy-floral note you don’t usually find in pumpkin pie, fragrant and a little unexpected.

The filling whips together easily: brown sugar and butter creamed, then pumpkin, eggs, pancake mix, and spices beaten in and poured into a ready crust.

But the finishing sauce is what makes it memorable, a quick stovetop caramel of sugar, butter, and cream spiked with more coriander and vanilla, simmered until smooth and poured warm over each slice.

Serve it warm or at room temperature with extra sauce passed at the table.

Pro Tips

• The pie is done when the top springs back to a light touch in the center, as the recipe notes.
• Stir the sauce constantly as it simmers so the sugar and cream don’t scorch or separate.
• Add the vanilla off the heat, as directed, to keep its flavor fresh.

Variations

• Use standard pumpkin pie spice if you’d rather skip the coriander.
• Add a splash of bourbon or rum to the sauce.
• Top with whipped cream or a scoop of vanilla ice cream alongside the sauce.