Holiday Spiced Banana Pudding

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 9x13 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.