Magnolia Bakery Pumpkin Gingerbread Banana Pudding
User Reviews
4.4
Magnolia Bakery Pumpkin Gingerbread Banana Pudding
Description
This Pumpkin Gingerbread Banana Pudding from Magnolia Bakery features a thick vanilla pudding base mixed with pumpkin puree and pumpkin pie spice, giving it an autumnal flavor. The pudding mixture is made by folding instant vanilla pudding into a combination of sweetened condensed milk, water, pumpkin puree, and warming spices, which is then carefully folded into whipped cream to create a creamy and airy consistency.
The dessert is assembled by layering the pudding with crisp gingersnap cookies and fresh banana slices, repeating the layering to build a trifle-style dish. The cookies add a spiced crunch characteristic of gingerbread, while the bananas contribute natural sweetness and a soft texture contrast. Refrigeration allows flavors to meld and the cookies to soften slightly while retaining enough texture.
This pudding is suitable for serving as a festive dessert, especially in the fall, and can be made ahead to chill overnight for best thickness and flavor development. Using a thick pumpkin puree such as the Libby’s brand ensures the pudding maintains the right consistency without extra moisture dilution.
Ingredients
- 14 oz sweetened condensed milk can
- 1 1/2 cups water cold
- 3.4 oz instant vanilla pudding mix box
- 1 1/2 cups pumpkin puree Libby's brand
- 1 teaspoon pumpkin pie spice
- 3 cups heavy cream
- 16 oz gingersnap cookies Nabisco brand, box
- 4 banana ripe
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
- Use a thick pumpkin puree like Libby's for best pudding consistency; drain wetter purees before use.
- Refrigerate the pudding mixture for several hours or overnight to achieve the necessary thickness before folding into whipped cream.
- Assemble the pudding in layers to balance textures and flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 527 kcal
% Daily Value*
| Calories | 527kcal | 26% |
| Carbohydrates | 69g | 23% |
| Protein | 7g | 14% |
| Fat | 25g | 38% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 81mg | 27% |
| Sodium | 310mg | 13% |
| Potassium | 379mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 39g | 78% |
| Vitamin A | 5745IU | 115% |
| Vitamin C | 5mg | 6% |
| Calcium | 201mg | 20% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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