Pumpkin Banana Pudding with Gingersnaps (Print Version)
Creamy no-bake pumpkin banana pudding layered with gingersnaps, vanilla wafers, fresh bananas, and whipped cream.
# Ingredients:
For the pumpkin pudding
01 -
1 1/2 cups (360 ml) cold whole milk
02 -
1 (14 oz / 396 g) can sweetened condensed milk
03 -
1 (3.4 oz / 96 g) box instant vanilla pudding mix
04 -
1 cup (245 g) pumpkin puree
05 -
1 teaspoon pumpkin pie spice
06 -
1/2 teaspoon ground cinnamon
07 -
1/4 teaspoon fine salt
For the whipped cream
08 -
2 cups (480 ml) cold heavy cream
09 -
2 tablespoons powdered sugar
10 -
1 teaspoon vanilla extract
For layering
11 -
4 medium bananas, firm-ripe and sliced
12 -
2 cups (about 180 g) gingersnap cookies, plus more crushed for topping
13 -
2 cups (about 160 g) vanilla wafers
# Instructions:
01 -
Whisk the cold milk, sweetened condensed milk, and instant pudding mix in a large bowl for about 2 minutes, until smooth. Cover and refrigerate for at least 4 hours, or overnight.
02 -
Whisk the pumpkin puree, pumpkin pie spice, cinnamon, and salt into the chilled pudding base until evenly blended.
03 -
Beat the cold heavy cream, powdered sugar, and vanilla to stiff peaks. Reserve 1 cup of whipped cream for the top.
04 -
Gently fold the remaining whipped cream into the pumpkin pudding until no white streaks remain. Use a spatula and keep the mixture airy.
05 -
In a 9x13-inch dish or trifle bowl, layer half the gingersnaps, half the vanilla wafers, half the banana slices, and half the pumpkin pudding. Repeat the layers.
06 -
Spread the reserved whipped cream over the top. Cover and refrigerate for 1-2 hours, then sprinkle with crushed gingersnaps just before serving.
# Notes:
01 -
Best served 1-4 hours after assembly for creamy pudding and lightly softened cookies.
02 -
The pudding base can be chilled overnight before folding with whipped cream.
03 -
Use pure pumpkin puree, not sweetened pumpkin pie filling.