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Pumpkin Banana Pudding with Gingersnaps
Prep Time
30 mins
Chill Time
5 hrs
Total Time
5 hrs 30 mins
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.
Course: Dessert
Cuisine: American
Keyword: Pumpkin Banana Pudding
Servings: 10 servings
Author: Michelle
  • 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
  1. With a standing mixer or hand mixer, beat cold water and sweetened condensed milk until combined.
  2. Add in instant vanilla pudding mix, and beat until well combined (about 2 minutes).
  3. Cover the mixture and refrigerate for 4 hours (the pudding must be chilled otherwise it won’t set up properly).
  4. After the pudding is set, add in the pumpkin puree and spices. Mix until combined.
  5. With the a standing mixer or a hand mixer, whisk the heavy whipping cream until it reaches stiff peaks.
  6. 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).
  7. Fold the remaining whipped cream into the pudding, gently folding until fully incorporated.
  8. In your serving dish, layer gingersnaps, vanilla wafers, sliced bananas, and half of the pudding. Repeat the layers.
  9. Lastly, top with the remaining whipped cream and sprinkle with crushed gingernsaps and vanilla wafers, if desired.
  10. Refrigerate for at least one hour before serving.
Recipe Notes

Recipe adapted from Magnolia Bakery.