Pumpkin Banana Pudding with Gingersnaps
This creamy Pumpkin Banana Pudding with Gingersnaps and Vanilla Wafers makes the perfect fall dessert. It’s a no bake banana pudding recipe flavored with pumpkin and pumpkin pie spices.
Servings: 10 servings
Ingredients
- 1 1/2 cups cold water
- 1 (14oz) can sweetened condensed milk
- 1 (3.4oz) instant vanilla pudding mix
- 3 cups heavy whipping cream
- 1 1/2 cups gingersnaps
- 1 1/2 cups vanilla wafers
- 1 cup pumpkin puree
- 1/2 tsp ground cinnamon
- 1/2 tsp pumpkin pie spice
- 1/8 tsp ground allspice
- 1/8 tsp ground cardamom
- 4-5 bananas sliced
Instructions
- With a standing mixer or hand mixer, beat cold water and sweetened condensed milk until combined.
- Add in instant vanilla pudding mix, and beat until well combined (about 2 minutes).
- Cover the mixture and refrigerate for 4 hours (the pudding must be chilled otherwise it won’t set up properly).
- After the pudding is set, add in the pumpkin puree and spices. Mix until combined.
- With the a standing mixer or a hand mixer, whisk the heavy whipping cream until it reaches stiff peaks.
- Reserve 1 1/2 cups of the whipped cream to spread on top (or, if you don’t want to spread it on top, you can mix all of it into the pudding).
- Fold the remaining whipped cream into the pudding, gently folding until fully incorporated.
- In your serving dish, layer gingersnaps, vanilla wafers, sliced bananas, and half of the pudding. Repeat the layers.
- Lastly, top with the remaining whipped cream and sprinkle with crushed gingernsaps and vanilla wafers, if desired.
- Refrigerate for at least one hour before serving.
Notes
Recipe adapted from Magnolia Bakery.