Go Back
–+ servings
Pumpkin Gingerbread Banana Pudding

Pumpkin Gingerbread Banana Pudding

Experience the cozy flavors of fall with this delightful Pumpkin Gingerbread Banana Pudding, combining creamy pumpkin pudding, crunchy gingersnaps, and sweet bananas.
Print Recipe Pin Recipe
Prep Time 20 minutes
Chilling Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 servings
Course: Sweets
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pudding
  • 1 cup sweetened condensed milk
  • 1/2 cup cold water
  • 1 box instant vanilla pudding mix
  • 1 can Libby’s pumpkin puree
  • 1 teaspoon pumpkin pie spice
For the Whipped Cream
  • 1 cup heavy cream
For the Layers
  • 1 package Nabisco Gingersnap cookies
  • 4 medium ripe bananas

Equipment

  • mixing bowl
  • whisk
  • Serving dish

Method
 

Instructions
  1. In a large mixing bowl, stir together the sweetened condensed milk and cold water until smooth.
  2. Slowly add the instant vanilla pudding mix to the mixture, whisking until completely smooth.
  3. Gently fold in the Libby’s pumpkin puree and pumpkin pie spice.
  4. In a separate bowl, whip the heavy cream until soft peaks form.
  5. Carefully fold the whipped cream into the pumpkin mixture until fully incorporated.
  6. In a serving dish, layer gingersnap cookies, slices of banana, and pumpkin pudding mixture. Repeat until all ingredients are used.
  7. Cover your dish and refrigerate for at least 8 hours.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 35gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 150mgPotassium: 300mgFiber: 2gSugar: 20gVitamin A: 150IUVitamin C: 15mgCalcium: 8mgIron: 6mg

Notes

For added crunch, top with extra crushed gingersnap cookies before serving.

Tried this recipe?

Let us know how it was!