Magnolia Bakery Pumpkin Gingersnap Banana Pudding

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Perfect for the holidays, this copycat Magnolia Bakery Pumpkin Gingersnap Banana Pudding recipe will blow your mind. Super creamy, slightly spicy with that soft hint of banana, you will DIE over how delicious this copycat recipe is!

Pumpkin Gingersnap Banana Pudding

I am big puffy heart in love with this copycat version of the Pumpkin Gingersnap Banana Pudding, originally made by Magnolia Bakery! Every holiday season, Magnolia makes amazing variations of their original Banana Pudding (recipe here) and this is a fabulous pumpkin version that I’ve started making every Thanksgiving!

Gordon and I went out on a date and we went to Magnolia Bakery to grab a few treats. Since it was October, they had their seasonal Pumpkin Gingersnap Banana Pudding for sale along with their original banana pudding. I went in wanting the original, but left with the Pumpkin Gingersnap. Both my husband and I were blown away with how amazing it was…so much so that I had to make a copycat recipe! Except after a few google searches, I found the ACTUAL pudding recipe from Magnolia Bakery.

So, I tried it out and it is spot on! If you don’t live in New York City or in any other city that has Magnolia Bakery, this recipe is for you!

A Note before you start…

This is an amazing no-bake dessert but keep in mind you will need a bunch of time for refrigeration. Totally not hard to make in the least with a relatively small ingredients list…just plan ahead because you will need a good day and a half of refrigeration time. Besides just time, that’s all you need!

Pumpkin-ing the Banana Pudding

I highly recommend using Libby’s canned pumpkin because it is one of the thickest on the market. If you get a different brand, you’ll want to drain that pumpkin in a mesh strainer lined with cheesecloth to remove as much moisture as possible. Watery banana pudding is not delicious. Let it drain 1-2 hours or so before using.

It is the perfect make-ahead dessert for any holiday, Thanksgiving and Christmas included. Delicious along side with my Perfect Mashed Potatoes, Sausage Cornbread Stuffing and Homemade Pumpkin Pie!

How to make Pumpkin Gingersnap Banana Pudding

It doesn’t take a rocket scientist to make banana pudding and this Pumpkin Gingersnap Banana Pudding is no different! Just a few simple steps with lots of refrigeration time in between. The full recipe with exact measurements are at the bottom of this post in the printable recipe card.

1. Beat sweetened condensed milk and water together.
2. Add in pudding mix and beat well, 2 minutes. Cover and refrigerate 4 hours to overnight. Don’t skip this refrigeration step! You need this mixture very thick before continuing!
3. Remove pudding mixture from refrigerator and stir in pumpkin and pumpkin pie spice. Set aside. 
4. Whip cream in large bowl until stiff peaks form.
5. Fold the pumpkin pudding mix into cream by the spoonful.
6. In your serving bowl of choice, add three scoops of pudding to the bottom and spread.
7. Top with a layer of gingersnap cookies and one sliced banana.
8. Continue this layering pattern two more times until you have no more cookies or bananas. 
9. Cover with plastic wrap and refrigerate at least 8 hours or until cookies are completely soft.

What do I use for layering a banana pudding?

I’m not very traditional and don’t own a trifle dish of any kind. That’s not to say you can’t use a trifle dish (this is a great one!) but life gets a lot easier if you just use what you have. A 9×13 works great as does a large glass bowl. Honestly, any kind of vessel will work as long as it has a capacity of 4-5 quarts.

How long will Banana Pudding last?

Once your Pumpkin Gingersnap Banana Pudding (or any kind of banana pudding) is assembled, it will last 3-4 days covered in the refrigerator. The whipped cream will start to lose some of its air and become slightly watery and the bananas do start to turn brown and get mushier as the days roll on.

More Banana Recipes to Try!

• Ultimate Banana Pudding Recipe
• Banana Cream Pie with Toasted Coconut
• Favorite Banana Bread
• Ultimate Banana Cake Recipe

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Magnolia Bakery Pumpkin Gingerbread Banana Pudding

Perfect for the holidays, this copycat Magnolia Bakery Pumpkin Gingerbread Banana Pudding recipe will blow your mind. Creamy, spicy and delicious, it will become your new go-to Fall dessert.

servings 12 servings

Prep Time 1 day d

Total Time 1 day d

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 14 oz can sweetened condensed milk
• ▢ 1 1/2 cups cold water
• ▢ 3.4 oz box instant vanilla pudding mix
• ▢ 1 1/2 cups Libby's pumpkin puree*
• ▢ 1 teaspoon pumpkin pie spice
• ▢ 3 cups heavy cream
• ▢ 16 oz box Nabisco Gingersnap cookies
• ▢ 4 ripe bananas

US Customary - Metric

Instructions

• In a small bowl, beat sweetened condensed milk and water together for about 1 minute. Add pudding mix in and beat well, 2 minutes. Cover and refrigerate 4 hours to overnight. You need this mixture very thick before continuing.
• Remove pudding mixture from refrigerator and stir in pumpkin and pumpkin pie spice. Set aside.
• Whip cream in large bowl until stiff peaks form. Add pumpkin pudding mix to cream by the spoonful, folding in each time. No streaks of cream or pudding mix should remain.
• For assembly, select a large bowl, serving dish or trifle bowl with 4 to 5 qt. capacity. Using a large ice cream scoop, add three scoops of pudding to the bottom and spread. Top with a layer of gingersnap cookies and one sliced banana. Layer with one third of remaining pudding, more cookies and one banana. Continue this layering pattern two more times until you have no more cookies or bananas. Top generously with remaining pudding, being sure all bananas are covered. Cover with plastic wrap and refrigerate at least 8 hours or until cookies are completely soft.
• Top with more whipped cream and cookies, if desired.

Notes

*Libby's is the thickest pumpkin puree on the market and you want to use a thick one. If you have a wet pumpkin puree, you'll want to line a strainer with cheesecloth and drain it well first before adding it into this recipe.

Nutrition

Calories: 527kcal | Carbohydrates: 69g | Protein: 7g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 81mg | Sodium: 310mg | Potassium: 379mg | Fiber: 2g | Sugar: 39g | Vitamin A: 5745IU | Vitamin C: 5mg | Calcium: 201mg | Iron: 3mg

Course: Dessert

Cuisine: American

Keyword: Banana Pudding, copycat