Pumpkin Chai Banana Pudding

You know that famous banana pudding from Magnolia Bakery in NYC? Imagine that, but mixed with the flavors of a pumpkin chai latte. Vanilla wafers, gingersnap cookies, and sliced bananas are layered with a fluffy mixture of whipped cream and pumpkin chai pudding. This heavenly dessert is silky, rich yet light, and full of beautiful spices. And best of all, it’s so easy to make but sophisticated enough for a dinner party. (Don’t forget to send your guests home with leftovers!)

Let’s Make It!

To a large bowl, add the sweetened condensed milk, pumpkin puree, and water. Whisk together until well combined. Add in the pudding mix, spices, and salt, and whisk again until everything is fully incorporated. Cover the bowl with plastic wrap and refrigerate for 3 hours or overnight until the pudding is set and not watery.

In a large bowl or stand mixer, add the heavy cream and use an electric mixer to whip until stiff peaks form.

Remove the pudding from the fridge and whisk it until smooth. With the mixer on low, slowly add spoonfuls of the pudding mixture into the whipped cream until no streaks of pudding remain. Set aside.

Crush the gingersnap cookies in a zip-top bag with a rolling pin or heavy pot until they’re the consistency of coarse crumbs. Thinly slice the bananas.

To a 9×13 inch baking dish, arrange 1/3 of the Nilla wafers to cover the bottom of the dish. Next, arrange 1/3 of the bananas, 1/3 of the pudding mixture, and 1/3 of the gingersnap crumbs. Repeat twice more but do not add the final 1/3 of gingersnap crumbs for serving (those will be added right before serving). Cover with plastic wrap and allow to chill in the fridge for at least 4 hours – or up to 8 hours, but no longer (or the bananas will start to brown).

When ready to serve, garnish the top with the remaining gingersnap cookie crumbs and scoop out servings with a large spoon. Enjoy!

Photography by Angelica Oles.