Banana Pumpkin Pudding

So I have a confession. I’m not a big fan of pumpkin. Or at least this is what I thought until recently. What I have since learned is I’m not a fan of pumpkin pie spice. Too much cinnamon, nutmeg, and clove – yuck! What I do like is a pumpkin dish where I get to control the flavor the pumpkin takes on. This fall -with all the things that 2020 has brought us -with a little more time at home I became determined to make more pumpkin dishes in case there were more people out there like me who felt a little saddened that we cant do basic fall things like enjoy a pumpkin spice shade, I love and embrace my basic-ness!

So this idea came to me, where all great ideas are made, in the shower. I have been craving desserts but wanted something easy and something I didn’t have to bake. Insert – banana pudding! One of the all time classic dessert items. So I added in a few fall add-ins and voila! The ideal fall dessert party dish!! I think this would be a great dessert to have all fall long and can easily transition from October SpOoOoOky Halloween to November Thanksgiving/Friendsgiving parties. This is great for those of us who volunteer to bring dessert but forget until the last minute and don’t have time to bake anything.

Start with your pudding filling. I use Vanilla pudding, Whole Milk (lactose free – not that it matters), Cool Whip, and Canned Pumpkin. Side note – once when I was very young, I ate an entire container of cool whip at my grandmothers house and got so sick that it’s taken me 20+ years to welcome it back into my life. Anyways – Make your pudding according to package directions and after it has set up in your fridge, add the cool whip and pumpkin. After I mix that together and it turns a nice pale orange, I fold in a little extra cool whip to fluff up the texture.

Now I’m ready for assembly. First I add some of the pumpkin/vanilla pudding to the base of my dish. Just enough to cover the bottom. Then I add my Nilla wafer + Biscoff cookie combo layer. This is another fall touch that complements the pumpkin and also, who doesn’t like biscoff cookies.

Then layer on the bananas! Really do I even need to be explaining this part? I feel like everyone has an idea of how to do this. And I’m sure someone is livid that I didn’t layer in the same order as their great grandmother does.

Continue layering pudding, wafers/cookies, bananas until you reach the top of your dish. For me I got 2 layers in before I was at the top of my dish, which was great because I also was running out of pudding.

Then for the topping, I used wafers/cookies to line the outside, then a ring of bananas, and just a touch of fall sprinkles!

The sprinkles have mini acorns!! I just can’t deal!

Cover and put back in the fridge until you’re ready to dig in! Which in my case, is right now as I’m finishing typing this up and I’m about to start listening to the new episode of Crime Junkie! Enjoy!!


  • 2 packages of Vanilla Instant Pudding
  • 4 cups of milk
  • 1 cup of canned pumpkin (make sure you get canned pumpkin – not pumpkin pie filling)
  • 1 cup cool whip (or any whipped cream) plus extra 1/2 cup
  • Nilla wafers
  • Biscoff cookies
  • 5-6 bananas
  • Sprinkles – if using
  • 2 qt casserole dish, or similar

Make your pudding according to package directions and place in fridge to set up. Once set, add in your pumpkin and cool whip. Mix together then lightly fold in the 1/2 cup. Place back in the fridge while you prep the remaining steps. Break or cut the biscoff cookies in half and slice your bananas. Get the pudding mixture out of the fridge and being layering in a dish – pudding, then wafer/cookies (alternating), then bananas until you reach the top of your dish. Place back in fridge until ready to eat! Store leftovers in fridge!

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