Homemade Pistachio pudding made from scratch with real pistachio meat and thickened to your perfection. This is an egg free pudding with no artificial flavoring or colors. Way better than those store bought mixes.
Next time, try this quick and easy milk pudding.
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Try My Pistachio Pudding Recipe
As a lifelong lover of all things pistachio, from ice cream to pastries, this homemade pudding recipe felt like discovering a hidden gem. It dekivers this unique flavor of the nut in a way no store bought mix ever could. The process of soaking the shelled pistachios in milk, then blending, creates a creamy and rich dessert that is packed with fresh taste. It’s so satisfying to know exactly what’s in it, no artificial flavors or bright green dyes, just the pure, wonderful essence of pistachio in every spoonful.
What I truly like is how such an impressive dessert comes together with just five simple ingredients and a bit of gentle stirring on the stovetop. Forget planning ahead, you can easily decide to make this after dinner and be enjoying a luxurious dessert in no time. The process is easy, but the pudding is both comforting and incredibly fresh. If your heart beats for pistachio ice cream, this pudding is an elegant, silky cousin that you’ll want to keep in your regular rotation.
Recipe Ingredients
Pro Tip
If you are in a hurry you can microwave the milk until hot, then pour it over the pistachios, wait for 10 minutes then blend well.
Homemade Pistachio Pudding
Ingredients
- 2 cups milk
- 1 cup pistachio meat
- 1 ½ Tablespoon cornstarch
- ½ 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 or shaved chocolate then serve.
Notes
- You can use almond extract in place of the vanilla extract for an extra nutty flavor.
- Make pistachio pudding dairy free by using coconut milk or water in place of cow's milk.
- Top pistachio pudding a dollop of fresh Chantilly cream.
- Add layers of your favorite crushed nuts or cookies in between the pudding.
- Leftover pistachio pudding can be wrapped with plastic wrap and kept in the refrigerator for up to 3-4 days.
Nutrition
How to make Pistachio Pudding
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. 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.
3- In a small cup or bowl, whisk the cornstarch into the remaining ¼ cup of milk until a completely smooth slurry forms. Once the milk and pistachio mixture on the stove is gently steaming, slowly pour in the cornstarch slurry while whisking constantly. Continue to cook, stirring continuously, until the pudding thickens noticeably and coats the back of a spoon, about 2-3 minutes. Immediately remove from heat.
Tips
- 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 up to you, so feel free to adjust.
- You can also thicken the pudding to your liking by mixing in more cornstarch.
- You can use almond extract in place of the vanilla extract for an extra nutty flavor.
FAQs
Pistachio pudding should not be left on the counter any longer than 3 hours since it is made with milk. Keep in mind if it's warmer than usual, it's best to keep the pudding in your refrigerator until ready to serve.
Eggs act as a binder to thicken the pudding, but in this recipe, I make a slurry of cornstarch and milk, so eggs are not needed.
You can can use dairy free milk, however keep in mind that the flavor might change a bit according to the flavor of your milk.
Cooled pistachio pudding can be wrapped with plastic wrap and kept in the refrigerator for up to 3-4 days.
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.
More Recipes with Pistachio
- Pistachio Muffins.
- Pistachio Semolina Cake.
- Ma'amoul madd with Pistachio.
- Baklava Rolls.
- Baklava Recipe.
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Elizabeth
There is a huge amount of pistachio pulp. Is there anything you can make with it?
Amira
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.
Didi
A simple, almost foolproof pudding recipe.
Nana’s Girl
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!
BETTY Cox
Can this pudding be made as a pie?
Amira
Betty, this can be used as you would with any other pudding recipe.
Betty Cox
Thank you and MERRY CHRISTMAS!
Inas
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 ?
Amira
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.
Maka
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.
Amira
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.
Evelyne CulturEatz
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?
Amira
Yes Eve, exactly. Muhalabeyah is the pudding but we never make it with eggs:). Smart girl hehehe.
kitchenriffs
This is such a terrific recipe! 🙂 Thanks.
Amira
Thanks John, I appreciate your sweet comment.
Easyfoodsmith
So sorry to know you had such a harrowing time travelling back home. The pudding looks so beautifully creamy and flavorsome.
Amira
Thanks dear. I hope you'll try it.
Fran @ G'day Souffle'
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!
Amira
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.