Satisfy your autumn cravings with this easy pumpkin spice banana pudding - a delicious blend of pumpkin spice pudding with banana and gingersnap cookies.

I've never really had banana pudding before, probably because I was not born and raised in the South. It sounded odd in the beginning, and I wondered how I could ever enjoy something like this.

Many years later down the road, I tried banana pudding from a bakery, nope never again. It had an artificial banana taste, and it drew me away from ever eating a banana pudding ever again.

A couple more years down the road I decided to make the Magnolia's Bakery banana pudding recipe. Even though I'm sure it's not authentic I enjoyed it.

With fall officially here I heard that Magnolia's bakery has a seasonal pumpkin-flavored banana pudding. So as odd as it sounded, I ventured out and made it. My family isn't a fan of banana pudding, so I wanted to create a single-serving pumpkin spice banana pudding recipe.

And to my surprise, It's pretty good. It is so perfectly spiced and goes so well with the bananas. I tried it with Biscoff and ginger snaps and while I did enjoy both the ginger snaps stood out more. Give this recipe a try! I promise you won't regret it. The best part about this recipe is the small portion.

Ingredients:

Condense milk
Vanilla instant pudding powder
Water
Pumpkin puree
Pumpkin spice
Heavy cram
Ginger snaps
Banana

How to make pumpkin spice banana pudding:

In a small bowl whisk together water, condensed milk, and vanilla instant pudding. And then refrigerate for 30 minutes or until it sets,

Once it has set take it out of the fridge and add in the pumpkin puree and pumpkin spice and mix. Whip the whipped cream until stiff and fold it into the pumpkin pudding mix.

In a small container of choice layer, the bottom with ginger snap cookies, sliced bananas, and then the pudding mixture. Continue to layer until the pudding is finished.

Refrigerate for 2 hours before enjoying.

Pumpkin Spice Banana Pudding FAQS:

Storage: I recommend consuming within 4 to 8 hours to reduce the cookies from getting too soggy and the bananas getting too brown

Cookie substitutes: Vanilla wafers, Biscoff cookies, ginger snaps, chessman cookies