Magnolia Bakery Banana Pudding

5 from 5 votes

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

Magnolia Bakery Banana Pudding

Magnolia Bakery Banana Pudding

You guys! This dessert is the most amazing thing I’ve eaten this entire year. Super creamy, slightly spicy with that soft hint of banana, you will DIE over how delicious this copycat recipe is!

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!

Keep in mind, there is no baking required BUT you will need a bunch of time for refrigeration. Totally not hard to make, but you will have to plan ahead. Besides just time, that’s all you need!

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

The printable recipe is below! Have a great day, friends! xo

Magnolia Bakery Banana Pudding

Magnolia Bakery Banana Pudding
Magnolia Bakery Banana Pudding

More Banana Recipes to Try!


5 from 5 votes

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 12 hrs
Total Time 12 hrs


  • 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


  • 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.


*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.


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: copycat, Pumpkin Gingerbread Banana Pudding
Polaroid photo of granola bars

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30 Responses
  1. Bryn Broussard

    Why am I not seeing where the actual pumpkin is used in the recipe??? I’ve read and reread and I feel like I’m missing it. I see the spices being added…but not the puree. This looks delicious and is getting made very very soon!

    1. Alice Messina

      Hi Bryn,

      Just a loyal follower, thought I would assist you. Step 2 says “to stir the pumpkin & pumpkin pie spice”. The pumpkin puree & pumpkin spice is stirred into the pudding mixture (Step 1) that was in the refrigerator for 4 hours or overnight. I hope this helps. I hope that was ok Lauren, I know you are always busy with your family. 😃


  2. This Week at the Brennans' | Lauren's Latest

    […] you missed it, I posted a Simple Scone Recipe and that Magnolia Bakery Pumpkin Gingersnap Banana Pudding copycat recipe! By golly, they are both good! Are there any Thanksgiving or Christmas recipes […]

  3. Rachelle Coleman

    5 stars
    Just finished making this. Was easy. Just start 2 days before you need it. The pudding part is AMAZING! Can’t wait to try it with the cookies and bananas. It is a large amount, but I have a feeling it won’t be any problem eating all of it!! I’m hoping to get invited to a party so I can make and bring this!! Thanks Lauren!

  4. Dianne

    5 stars
    This dessert is fabulous! The ginger snaps soften up perfectly. The pumpkin is not overpowering so even if someone doesn’t like pumpkin, they’ll probably still love this dessert. Whipping the cream was the hardest part, but fun to watch it transform! Thank you, Lauren, for this wonderful dessert!

  5. Ultimate Banana Pudding Recipe | Lauren's Latest

    […] if you’re over and done with plain old Banana Pudding, I would highly *highly* suggest the Magnolia Bakery Pumpkin Gingersnap Banana Pudding. So so […]

  6. Becca

    5 stars
    I made this for a fall work party and everyone gobbled it up! I used Biscoff cookies (which are also sold at Trader Joe’s as Speculoos cookies) instead of gingersnaps and it was DELICIOUS. The cookies don’t take as long to soften–we ate it in about 3-4 hours and they were plenty soft. Could be a good substitution if you don’t have the time to wait for the ginger snaps to soften.

  7. Kristy B

    Just added this to the list for Christmas dinner (if I can wait that long). Can’t wait to try it. Thx for the share and congrats on 10 years blogging.

    1. carla

      You get the milk from the sweetened condensed milk. It is so rich, you wouldn’t want to use regular milk also. You need the water to fulfill the liquid you need for the pudding mix.

  8. Diane

    5 stars
    Made this today. Spot on of the original. Love it and so will family who have waited in line to purchase at Magnolia’s and got shut out. Thank you for the great recipe.