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Home » Desserts

Homemade Pistachio Pudding

Published: Mar 11, 2025 · Modified: Mar 11, 2025 by Amira · This post may contain affiliate links which won’t change your price but will share some commission.

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A collage of two images with text overlay.

If you are a lover of all things pistachio, you are going to fall in love with this no egg homemade pistachio pudding! It is so creamy and rich and full of fresh flavor from shelled pistachios.

Next time, try this quick and easy milk pudding.

a close look at a cup with pistachio pudding.

Forget about instant pistachio pudding in a box, this homemade pistachio pudding recipe is incredibly simple and you are going to be amazed just how easy it is to make.

Shelled pistachios are soaked in milk, blended, strained and then added to the stove top with the remaining ingredients. Soon you will be enjoying all the flavor of pistachio pudding made from scratch.

Jump to:
  • Pistachio pudding recipe
  • Ingredients you'll need
  • Adaptable recipe – make it your own!
  • Before you begin: essential tools
  • Step by step: instructions
  • Your questions answered: FAQs
  • My notes
  • Storage
  • Make ahead
  • Perfect pairings: what to serve with
  • 📣 Related Recipes
  • Homemade Pistachio Pudding

Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.

Pistachio pudding recipe

  • Forget about the grocery store instant pistachio pudding mix and make this pistachio pudding recipe with real pistachios.
  • No artificial flavor or food coloring. Delicious with only five ingredients.
  • Can be made easily to have for dessert tonight!

If you are a fan of pistachio ice cream, you will enjoy pistachio pudding as well. We also love to add extra chopped pistachios to the top for a little extra crunch.

Ingredients you'll need

Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.

Recipe ingredients on a white counter.

📋 Ingredient notes

  • Pistachios: Unsalted shelled raw pistachios are best.
  • Milk: I used whole milk, you could use your favorite milk.
  • Sugar
  • Vanilla extract: Adds a delicious flavor to the pudding.
  • Cornstarch: Used as a thickening agent.

Adaptable recipe – make it your own!

  • Mix in unsalted butter for a richer pudding. You can also use half and half or heavy whipping cream instead of milk.
  • Top pistachio pudding with a dollop of fresh Chantilly cream.
  • Add layers of your favorite crushed nuts or cookies in between the pudding.
  • Top with fresh fruits, whipped cream or some shaved chocolate.

Before you begin: essential tools

The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

  • Food processor or a blender.
  • Medium saucepan

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Step by step: instructions

Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.

A collage of four images showing how to make this recipe.
  1. In your blender, soak the pistachios in the milk for 30 minutes. Blend on high for up to 2 minutes.
  2. Pour milk through a fine mesh strainer.
  3. In a heavy saucepan over medium heat , pour all the milk mixture except for ¼ cup. Stir in sugar until completely dissolved and then vanilla extract.
  4. In a cup mix the cornstarch and the remaining ¼ cup of milk. When there are no lumps, pour the cornstarch mixture into the warm milk. Keep stirring until thick and remove from heat.

Your questions answered: FAQs

How long does pudding last out of the refrigerator?

Pistachio pudding should not be left on the counter any longer than 3 hours since it is made from milk. Keep in mind if it's warmer than usual, it's best to keep the pudding in your refrigerator until ready to serve.

Why do some pistachio pudding recipes contain eggs?

Eggs act as a binder to thicken up the pudding but it in this recipe, I make a slurry out of cornstarch and milk, so eggs are not needed.

My notes

  • Pure vanilla extract gives this pudding its incredible flavor. For even more vanilla flavor, you can use vanilla bean. Put the seeds and the scraped bean in the milk while it’s heating. Remove when thickened.
  • The amount of sugar is subject to your preference, so feel free to adjust.
  • You can use almond extract in place of the vanilla extract for extra nutty flavor.
  • Make pistachio pudding dairy-free by using coconut milk or water in place of cow's milk.

Storage

  • Leftover pistachio pudding can be wrapped with plastic wrap and kept in the refrigerator for up to 3-4 days.
A cup with freshly made pistachio pudding garnished with crushed pictashios.

Make ahead

  • You can soak the pistachios in milk for up to 10 hours or overnight before blending.
  • Make the pudding ahead of time and keep in the refrigerator until ready to serve.

Perfect pairings: what to serve with

Serve this homemade pudding topped with whipped cream, fresh or canned fruits like pineapple slices, shaved chocolate or your favorite chocolate chips.

Pistachio pudding on a metal surface.

📣 Related Recipes

  • Homemade lemon curd is made easier, and faster with this microwave lemon curd recipe.
  • This marshmallow vanilla buttercream frosting is the perfect icing for either your cakes and cupcakes! Very easy to make and adaptable to your liking.
  • Light and fluffy Pistachio Muffins are so simple to make and taste great with a cup of coffee!
  • Add a touch of French elegance to your favorite meals with a fancy ending with this Vanilla Bean Creme Brulee. Creamy rich French custard topped with crunchy caramelized sugar for the perfect dessert.
Fresh homemade pistachio pudding in a cup garnished with pistachios.

Homemade Pistachio Pudding

Pistachio pudding from scratch made with simple ingredients and sweetened to your liking. An egg free dessert that tastes so fancy.
4.50 from 4 votes
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Course: Dessert, Snack
Cuisine: Middle East
Diet: Halal
Cook Time: 10 minutes minutes
soak time:: 30 minutes minutes
Servings: 6 people
Calories: 256kcal
Author: Amira

Ingredients

  • 2 cups milk
  • 1 cup raw unsalted pistachios
  • 3 Tablespoon cornstarch
  • ½- ¾ cup granulated sugar
  • 1 teaspoon vanilla extract

Instructions

  • In your blender, soak pistachios in milk for 30 minutes.
  • Blend on high for 1-2 minutes.
  • Pour milk through a fine mesh strainer or a cheese cloth to separate pulp from milk.
  • In a heavy saucepan, pour all the milk except for ¼ cup and heat.
  • Stir in sugar until completely dissolved then add vanilla extract.
  • In a cup mix the cornstarch and the remaining ¼ cup of milk.
  • When there are no lumps, pour the cornstarch mixture over the warm milk in the saucepan.
  • Keep stirring until the mixture gets bubbly and thick, remove from heat.
  • Pour pudding into individual serving bowls, cover with plastic wrap and chill until ready to serve.
  • Garnish with more pistachios and serve.

Notes

  • You can use almond extract in place of the vanilla extract for extra nutty flavor.
  • Make pistachio pudding dairy-free by using coconut milk or water in place of cow's milk.
Variations
  • Top pistachio pudding a dollop of fresh Chantilly cream.
  • Add layers of your favorite crushed nuts or cookies in between the pudding.
Storage
  • Leftover pistachio pudding can be wrapped with plastic wrap and kept in the refrigerator for up to 3-4 days.
Please check the nutrition disclaimer

Nutrition

Calories: 256kcal | Carbohydrates: 32g | Protein: 7g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 10mg | Sodium: 33mg | Potassium: 335mg | Fiber: 2g | Sugar: 23g | Vitamin A: 188IU | Vitamin C: 1mg | Calcium: 124mg | Iron: 1mg
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About Amira

I’m overjoyed that you have stopped by! My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. To help you create food with style that will bring everyone around your kitchen table. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends.

Reader Interactions

Comments

  1. Elizabeth

    March 06, 2025 at 5:35 pm

    4 stars
    There is a huge amount of pistachio pulp. Is there anything you can make with it?

    Reply
    • Amira

      March 12, 2025 at 12:57 pm

      Thanks for your question Elizabeth. You could dry them in the oven and use as a garnish or use them to make ice cream or mix them in with the Booza ice cream. I'm also thinking of Maamoul madd, pistachio semolina cake, or any pistachio cake or muffins.

      Reply
  2. Nana’s Girl

    August 25, 2022 at 6:14 am

    4 stars
    This recipe is a good base for strong pistachio flavor - thank you for sharing it! However, the liquid-to-cornstarch ratio seems to be off. The texture of the pudding was like dense cheesecake. I will use 2 cups of milk to 2 Tablespoons cornstarch next time. (I also added 2 drops of green food coloring.) Thanks again!

    Reply
  3. BETTY Cox

    December 21, 2019 at 9:09 pm

    Can this pudding be made as a pie?

    Reply
    • Amira

      December 22, 2019 at 12:12 pm

      Betty, this can be used as you would with any other pudding recipe.

      Reply
      • Betty Cox

        December 23, 2019 at 10:24 am

        Thank you and MERRY CHRISTMAS!

        Reply
  4. Inas

    March 07, 2019 at 4:58 am

    Hi Amira -
    Huge fan of your recipes - and singing your praises all the way from the UK. Quick question though - is the roasted pistachios you use salted ?

    Reply
    • Amira

      March 08, 2019 at 9:34 am

      Inas, thank you for your sweet comment... you rock. No I just used unsalted pistachio meat and I believe it was not roasted as well.

      Reply
  5. Maka

    August 12, 2017 at 1:59 pm

    I'm sorry your trip home was so restless. This certainly sounds wretched! But the recipe itself looks amazing. I can't wait to try it.

    Reply
    • Amira

      August 14, 2017 at 11:35 am

      Thanks Maka, it was indeed a bad experience that I wish nobody will have to go through. Waiting for your feedback, I hope you'll like it.

      Reply
  6. Evelyne CulturEatz

    August 11, 2017 at 2:03 pm

    Oh wow Amira sorry about your nightmare trip back! Hopefully a one and only time like that. Love pistachios, so this is like a Muhallabieh?

    Reply
    • Amira

      August 11, 2017 at 11:58 pm

      Yes Eve, exactly. Muhalabeyah is the pudding but we never make it with eggs:). Smart girl hehehe.

      Reply
  7. kitchenriffs

    August 09, 2017 at 8:11 am

    5 stars
    This is such a terrific recipe! 🙂 Thanks.

    Reply
    • Amira

      August 11, 2017 at 7:52 am

      Thanks John, I appreciate your sweet comment.

      Reply
  8. Easyfoodsmith

    August 08, 2017 at 11:49 pm

    So sorry to know you had such a harrowing time travelling back home. The pudding looks so beautifully creamy and flavorsome.

    Reply
    • Amira

      August 11, 2017 at 7:53 am

      Thanks dear. I hope you'll try it.

      Reply
  9. Fran @ G'day Souffle'

    August 05, 2017 at 4:51 pm

    5 stars
    What a terrible time on your trip back home! I can't believe you had enough energy to make this delicious dessert! I just flew back home to Australia last night from Madrid and had no problems- except that many people in Madrid leave for their holidays in August so the airport was very crowded. Even though there is no egg in your dessert, it still looks nice and thick and creamy!

    Reply
    • Amira

      August 07, 2017 at 11:05 am

      Fran, we lived on pizza the first couple of days but then .... I have a family to feed I had to step into the kitchen :). Anyways, it is so easy to make that you can make while doing other stuff. Welcome back, I hope you've had a great time in Madrid. Waiting to see more pictures and hear more stories.

      Reply

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Hey Y'all, I'm Amira.
I’m overjoyed that you have stopped by!
I send warm greetings from sunny Colorado. This blog combines weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean.
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