Pistachio Pudding
This homemade Pistachio Pudding is made with real pistachios and no artificial flavors! The rich, nutty and sweet flavors created by natural ingredients puts this homemade pudding recipe a step above the box mixes.
If your family loves pudding and custard treats, try my Homemade Strawberry Pudding and Banana Pudding!
Table of Contents
I get it – we’ve all used a box of instant pudding at some point. They’re really not half bad (and super fast)! However, once you make the real deal, you’ll never go back to boxes again because the flavor is so incredibly different. Homemade pistachio pudding features all natural ingredients, real pistachio flavor, and you can control exactly what’s going into your body.
What really makes this pistachio pudding recipe so remarkable is the flavor, of course! Because it’s made from actual pistachios that soak in milk to create pistachio milk, you really get that signature rich, nutty flavor in the truest form. Then of course we have some sugar and vanilla extract to sweeten the deal.
It will take about 24-48 hours to let pistachio milk sit in the refrigerator and then a about 20 minutes to prepare the pudding. After it’s chilled for a couple of hours, you’re ready to enjoy this pistachio pudding. The taste is worth every minute put into it!
Ingredient Notes
Pistachio Milk – Use whole milk preferably, but if you need a lactose free or milk alternative option, use it. I have made this pudding with lactose free milk and oat milk. Lactose free milk had absolutely no flavor difference but oat milk did taste slightly different.
Pistachios – fortunately, you can easily find shelled pistachios at the grocery store, so no need to take extra time to shell them. Try to find unsalted pistachios! If you cannot, you can get lightly salted and quickly rinse them before adding to milk.
Flour – All purpose flour works well in this classic pudding recipe. If you need to make this gluten free, use gluten free all-purpose flour. Just note that with gluten free flour, there may be some grainy texture, depending on the flour.
Sugar – Plain white granulated sugar works best in this simple recipe. It creates just the right amount of sweetness without easy melting features, so be careful not to add any more than what is called for. If you like your desserts less sweet, start with slightly less. It’s always easier to add but impossible to take away.
Heavy Whipping Cream – This is what makes the homemade pudding wonderfully rich and silky! Paired with the pistachio milk, heavy cream also thickens the pudding to the best consistency.
Egg Yolks – egg yolks from large eggs will work well. Don’t discard the egg whites! Save them for an egg white omelet, meringue cookies, classic whiskey sour cocktail, coconut macaroons, cupcakes, meringue pie topping, angel food cake, and more.
PRO TIP: Allowing the pistachios to soak in milk for a full 24-48 hours is what gives the milk (and therefore the entire pudding) the richest pistachio flavor that’s all natural. Do not try to rush this step!
See recipe card for complete information on ingredients and quantities.
How to Make Pistachio Pudding
Make the pistachio milk. Shell pistachios and add them to milk in a jar with a lid (1). Close and put in the refrigerator Keep it there for about 24-48 hours.
Strain it. You will use the milk but the nuts will be soggy so they won’t taste good in pudding (2). You can discard the soaked nuts or add it to pancakes and waffles.
Whisk the dry ingredients. Combine sugar, salt, flour and cornstarch in a medium mixing bowl, stir until all incorporated and set aside (3).
Whisk the yolks. In a large metal mixing bowl, whisk egg yolks (4).
Heat the dairy. In a medium sauce pot, over medium heat, heat up milk, heavy cream and vanilla extract to 160°F (5). Stir well. (Heat up, don’t boil.)
Prepare the yolks. In a large metal mixing bowl, whisk egg yolks. Very slowly, while constantly stirring, pour ½ cup of milk mixture into the eggs (6). Pour in another ½ cup of milk mixture, very slowly, keep whisking.
Add the dry ingredients. Slowly, whisk in dry ingredients (7).
Add to the pot. Pour mixture from the mixing bowl back into the sauce pot, stirring constantly (8).
Cook until thickened. Cook over medium heat, slow-stirring constantly, until mixture is thick (9). Remove from heat and cool to room temperature (10).
Add nuts and chill. Mix in chopped pistachios, if using (11). Transfer into a container with an air-tight lid and refrigerate until completely cold. You can also use a bowl and plastic wrap.
PRO TIP: Do NOT cover while the pudding is still hot! It should be covered when the pudding has cooled to room temperature throughout. This will prevent building up of steam, which makes the pudding runny.
Storing and Shelf Life
Make sure to cool the pudding to room temperature first and stir every few minutes as it cools. Keep it stored an airtight, preferably glass container and in the refrigerator. Homemade pudding should last up to 7-10 days when stored properly. It’s a wonderful make ahead recipe!
Serving Suggestions
There are so many delicious ways you can dress up pistachio pudding! Here are a few of my favorites:
- Top with fluffy (and preferably homemade) whipped cream.
- Chopped fruits and juicy berries are always nice.
- Add a crunchy factor with granola or even crumbled cookies.
- You can make a quick trifle by simply layering the pudding with graham crackers.
- Use this homemade pistachio to make pie by piling it high on top of a graham cracker crust.
- As an adult treat, add a topper of liqueur like creme de cacao, Kahlua, or creme de cassis.
Recipe FAQs
The very best way to prevent crust from forming on top of homemade pudding is to cover it flush with plastic wrap. Make sure to wait until the pudding cools to room temperature, and stir from time to time as it cools. Once cooled, cover the bowl with saran wrap and make sure that the wrap is touching the pudding.
Yes! I often use all purpose gluten free flour to make this pudding. Note that because pudding cooks so fast, the gluten free flour doesn’t get much time to cook so the pudding may have a little graininess to it. But, those of us who have to eat gluten free are already used to a little grain once in a while!
Yes! You can make it lactose free by using lactose free half and half and increase the amount of cornstarch slightly. Also, be sure to use lactose free whole milk.
To make it dairy free, you can use oat milk or almond milk to make the pistachio milk and use a plant based heavy whipping cream. Note that heavy plant based whipping cream is not always available at some grocery stores. If you can’t find any, you can use plant based half and half or unsweetened creamer. These ingredients just make a richer, creamier pudding.
I do NOT recommend freezing pudding. The cooking process that binds the cornstarch to the proteins in the milk and cream weakens in the freezer. You’ll end up with a runny, watery mess. Homemade pudding does not freeze well.
More Summer Dessert Recipes To Try
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Pistachio Pudding Recipe
Ingredients
Pistachio Milk:
- 1 1/2 cups whole milk + 2 tbsp.
- 1/2 cup shelled pistachios dry roasted and unsalted
Pudding:
- 1/2 cup white granulated sugar
- 1/2 cup all purpose flour*
- 2 Tbsp cornstarch
- 1/8 tsp salt
- 1 1/2 cups pistachio milk from above strain the nuts and just use the milk
- 1/2 cup heavy whipping cream
- 2 egg yolks
- 1 tsp vanilla extract
Mix In:
- 1/4 cup chopped pistachios unsalted (optional but recommended)
Instructions
Prepare Pistachio Milk (24-48 hours ahead):
- Shell pistachios and add them to milk in a jar with a lid. Close and put in the refrigerator. Keep it there for about 24-48 hours.
- You will use the milk but the nuts will be soggy so it won't taste good in pudding. You can discard the soaked nuts or add it to pancakes.
Cooking Pistachio Pudding:
- In a medium sauce pot, over medium heat, heat up milk, heavy cream and vanilla extract to 160℉ degrees. Turn off heat and stir well. (Remember, heat up, don't boil.)
- Combine sugar, salt, flour and cornstarch in a medium mixing bowl, stir until all incorporated and set aside.
- In a large metal mixing bowl, whisk egg yolks.
- Very slowly, while constantly stirring, pour ½ cup of hot milk mixture into the eggs.
- Pour in another ½ cup of hot milk mixture, very slowly, keep whisking.
- Slowly, whisk in dry ingredients.
- Turn on the heat to medium-low, pour mixture from the mixing bowl back into the sauce pot, stirring constantly.
- Cook over medium to medium-low heat, slow-stirring but constantly, until mixture is thick. Remove from heat and cool to room temperature. (You can transfer it to a glass bowl of keep it in a pot of heat.)
Let The Pudding Set:
- Mix in chopped pistachios, if using. Let the pudding cool to room temperature throughout before refrigerating.
- Transfer into a container with an air-tight lid and refrigerate until completely cold, about 2 hours. (You can also use a bowl and plastic wrap.)
Notes
- *Gluten Free Note: I often use all purpose gluten free flour to make this pudding. Note that because pudding cooks so fast, the gluten free flour doesn’t get much time to cook so the pudding may have a little graininess to it. But, those of us who have to eat gluten free are already used to a little grain once in a while.
- Lactose free or Dairy Free Notes: You can make it lactose free by using lactose free half and half and increase the amount of cornstarch slightly. Also, be sure to use lactose free whole milk.
To make it dairy free, you can use oat milk or almond milk to make the pistachio milk and use a plant based heavy whipping cream. Note that heavy plant based whipping cream is not always available at some grocery stores. If you can’t find any, you can use plant based half and half or unsweetened creamer. These ingredients just make a richer, creamier pudding.
Nutrition
Originally published on Will Cook For Smiles in September 2015.
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Sooooo disappointing!! I followed the recipe exactly which after reading the comments was obviously a mistake. It did not taste like pistachios, the consistency was not like pudding at all! The flour was not a good idea. I would like to see how your receipt came out because this tasted like I made a roux with sugar.
I read the comments before making and tweaked the recipe some. Omitted the flour and heavy cream. I used skim milk also. Added 1 tbs butter and used 1/2 tsp vanilla extract and 1/2 tsp almond extract. I did put food coloring in it, for looks but that can be omitted. I took a quarter of the soggy nuts and coarse ground them, then added to the pudding as it was cooling down. Taste is amazing!
Glad you like it!
Wish I had read the reviews first. If I try this out again, I will ommit the flour and try soaking the pistachios for longer. Mine did not have a pistachio flavor, and it was so thick due to the flour.
Your recipe does not include pineapple. What are your thoughts on pineapple for this dish?
I made this twice. The first time, I followed the recipe and got something more like pâte à choux than pudding. Just tried it again this weekend without the 1/2 cup flour and it worked perfectly.
I recommend making it without the flour.
Made this recipe without the flour or heavy cream and instead added just 1 tbs of butter. Also used Lakanto Monkfruit sweetener instead of traditional sugar. Texture came out perfect! Also used salted roasted pistachios so left the 1/8 tsp of salt out. (Costco sells a big bag of shelled pistachios for a good deal but they are salted. ) I separated it into 2 batches at the end, one with chopped nuts one without. The one without nuts had more of a vanilla pudding flavor which was a little disappointing. The recipe calls for 24 hours to soak the nuts in the milk but wondering if it was supposed to be 48 hours to soak? I used the sogging soaking nuts in the second batch, used my magic bullet to chop them finely, just 1 tbs of the chopped nuts definitely gives it more pistachio flavor. However, neither batch came out looking nearly as green as the picture which was disappointing, (was really hoping for a lovely green color for a holiday dessert without having to use dye. Instead, both batches turned out a kind of creamy brown. Thinking about trying this recipe again but soaking the nuts longer (48 hours) and using less vanilla extract to avoid browning and overpowering the pistachio flavor. I still love the idea of using pistachio milk instead of having to use a food processor although other recipes using a food processor would probably be faster and easier if you have a processor on hand already.
Can you make this as a pue?
Hi, Betty! Do you mean a pie? You could put it in a pre made graham cracker crust and serve it that way.
The flour in the recipe was not a good idea as it left a terrible aftertaste as well as getting chunky once warmed
Yes. Tasted like cake batter.