Magnolia Pumpkin Gingerbread Banana Pudding 🍌🎃🍂

If cozy season had a dessert—it would be this. My Magnolia Pumpkin Gingerbread Banana Pudding is a fall twist on a classic, with creamy pumpkin-spiced layers, cozy banana flavor, and a little ginger snap crunch that makes every bite feel like a hug. It’s sweet, rich, and somehow still packed with protein and better-for-you ingredients. The best part? You can make it ahead of time and it tastes even better the next day.

This pudding gets its creamy texture from blended cottage cheese (or thick Greek yogurt), giving it a smooth, cheesecake-like consistency without the heaviness. Then it’s mixed with vanilla protein powder, a touch of pudding mix, pumpkin puree, and warm spices for that perfect fall balance. Layer it with banana slices, whipped topping, and crushed ginger snaps for a dreamy dessert that looks fancy but is secretly so easy.

The Recipe

You’ll Need:

• 2 cups cottage cheese or thick Greek yogurt

• ¼ cup vanilla protein powder

• 3 tbsp banana or vanilla pudding mix (I used Simply Dessert for better ingredients)

• 1–2 tbsp maple syrup or sugar-free syrup

• 1 tsp pumpkin pie spice

• 3 tbsp pumpkin puree

• 1 tsp vanilla extract

• ½ banana (optional—remove for low carb)

• 1–2 tbsp milk of choice (plant-based or regular, to thin if needed)

Topping:

• 2 tbsp crushed ginger snap cookies

• Banana slices

• ¼ cup whipped topping

• Optional: crushed gingersnap cookies mixed with a little melted butter for a simple “crust” layer

How To Make It:

1. Add the cottage cheese to a blender and blend until completely smooth.

2. Add in the rest of the pudding ingredients and blend again until creamy.

3. Pour into a bowl and refrigerate for a couple of hours (or overnight) to let it thicken and set.

4. Once chilled, fold in ½ cup whipped cream for extra fluffiness.

5. Layer the pudding with banana slices, crushed ginger snaps, and more whipped topping—either in one big dish or individual servings.

Why You’ll Love It

• High-protein meets indulgent: All the cozy dessert flavor with nourishing ingredients.

• Make-ahead magic: Gets better after chilling overnight.

• Customizable: Use Greek yogurt, skip the banana, or add extra crunch with more gingersnaps.

• Fall flavor overload: Pumpkin, gingerbread, and banana in one spoonful? Perfection.

This Magnolia Pumpkin Gingerbread Banana Pudding tastes like your favorite fall bakery dessert, but made with ingredients that make you feel just as good as it tastes.

If you try it, tag me on Instagram — I love seeing your fall dessert creations! 🍂💛

Magnolia Pumpkin Gingerbread Banana Pudding 🍌🎃🍂

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Servings 4 servings

Ingredients

  

1x2x3x

• 2 cups cottage cheese OR greek yogurt
• 1/4 cup vanilla protein powder
• 3 tbsp banana OR vanilla pudding mixc, (I used Simply Dessert for better ingredients)
• 1-2 tbsp maple syrup
• 1 tsp pumpkin pie spice
• 3 tbsp pumpkin puree
• 1 tsp vanilla extract
• 1/2 banana
• 1-2 tbsp milk of choice, only if it's too thick to blend

Toppings

• crushed gingersnap cookies, as many as desired
• banana slices
• whipped topping

Instructions

 

• Add the cottage cheese, or greek yogurt, to a blender and blend until completely smooth.
• Add in the rest of the pudding ingredients and blend again until creamy.
• Pour into a bowl and refrigerate for a couple of hours (or overnight) to let it thicken and set.
• Once chilled, fold in ½ cup whipped cream for extra fluffiness.
• Layer the pudding with banana slices, crushed ginger snaps, and more whipped topping—either in one big dish or individual servings.

Tried this recipe?Let us know how it was!