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.
Margaret Witten says
🥰
LyubaB says
Thank you,Anaminka!
Anamika says
I have made this several times and always a big hit….Thank you for the recipe
Jay says
Hi. Professional baker and cook here. Not sure what happened with your ratios but I wish you could reimburse me for the cost of pistachios bc this was glue
Derek says
If you’re a professional baker, I would assume you then know that every time you try a new dish, it’s is a risk. Maybe the recipe is off, sure, or maybe you’re just not following conventional techniques for cooking. I found this recipe to be great, and credit my cooking skills for that, not the recipe… it’s just a blueprint after all. As a professional contractor I wouldn’t expect an architect to reimburse my costs for wood studs if I put them together with hot glue. But I assume from your tone this comment is wasted anyway. If you don’t like the recipe, that’s fine, but you don’t have to be rude about it. My family thought it was delish
Jason says
The flour in the pudding is a real bust. I really liked the milk flavored with the pistachios but the pudding has an uncooked cake batter vibe with the flour. I suggest flavoring the milk per this recipe and finding a good vanilla pudding recipe to make with the flavored milk ad add toasted nuts.
Jay says
Agreed
Bijal says
Hey any suggestions if I don’t want to use eggs ??what replacements I can do ?
lyuba says
Hi there! To me honest, it’s very hard to substitute egg proteins in custards and puddings but there are some vegan options you may be to able to work out. Here is a good article on substituting eggs because I’m not very familiar with vegan substitutes: https://www.mydarlingvegan.com/replacing-eggs/
fee says
hi there would love to try this recipe out, a quick question did you use all purpose flour or plain flour please?
lyuba says
Hi There!
I hope you will try it! I use all purpose flour.
Priya says
Guaranteed way to flavour the milk is to toast the nuts lightly, add to the milk and gently warm. DO NOT BOIL. Cool and use. Instant. I made it with Hazlenut and used a chocolate sauce… mmmm Nutella pudding!
lyuba says
Thank you so much for letting me know, Priya! I will definitely try your tips and I can’t wait to make a hazelnut pudding for my mom. She is a huge fan of hazelnuts.
Sue says
Could this be used as a filling for cupcakes? It sounds so wonderful.
lyuba says
Hi Sue,
Yes, you can use it as filling in a cupcake. Not topping, of course, but filling. Just chill it first and it is thick enough.
Thank you!
Angie says
I LOVE pistachio. Can’t wait to try.
Question – do you strain out the pistachios that have been soaking in the milk before warming it? Or do you leave them in?
lyuba says
Yes! Oh gosh, I will go clarify that. Thank you 🙂
Deborah Early says
Hi ~
I am in the process of cooking, right now!
Don’t see where you went back and clarified this question.
Do you strain and use the nuts?
My nuts have been soaking for 2 days, I’m not sure how to proceed.
I will wing it and see.
Thanks
lyuba says
Hi there ! I’m sorry I didn’t notice the question earlier. You can discard the nuts. Nuts become a bit soft and soggy so the texture is not very good in the pudding. You can actually use the nuts in like pancakes or homemade waffles it you want.
June @ How to Philosophize with Cake says
I have wanted to try pistachio pudding as well! It sounds delicious–if the boxed kind is good, homemade must be even better! Love it 🙂
lyuba says
So true! I hope you will give it a try! Thank you 🙂
Debbie says
Like the others, I am wondering what to do with the nuts in the milk. I did not see where you clarified that in the recipe. Thanks
lyuba says
Hi Debbie! I’m sorry that I didn’t mention it above but you can discard the nuts. Nuts become a bit soft and soggy so the texture of soaked nuts is not very good in the pudding. You can actually use the nuts in like pancakes or homemade waffles it you want. (It’s fixed now 🙂 )
Catherine says
I can’t wait to make this pudding, I love anything pistachio, thanks for a great pudding recipe ! Over the weekend I will make this !
lyuba says
Thank you so much! I really hope you will like it, Catherine!