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Home » Desserts

Homemade Pistachio Pudding

Published: Jun 23, 2022 by Amira · This post may contain affiliate links which won’t change your price but will share some commission.

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Pistachio pudding from scratch made with simple ingredients and sweetened to your liking. An egg free dessert that tastes so fancy.
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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:
  • ❤️ Why You'll Love It
  • 📝 Ingredients
  • 🥄 Instructions
  • 🧺 Storage
  • 💡 Expert Tips
  • ⌛ Make Ahead
  • 👩‍🍳 Variations
  • 💬 FAQs
  • 📣 Related Recipes
  • Homemade Pistachio Pudding

❤️ Why You'll Love It

  • Quick and simple
  • Only 5 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

Recipe ingredients on a white counter.

📋 Ingredient Notes

  • Pistachios: Unsalted shelled 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.

🥄 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 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.

🧺 Storage

  • Leftover pistachio pudding can be wrapped with plastic wrap and keep in the refrigerator for up to 3-4 days.

💡 Expert Tips

  • 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.
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.

👩‍🍳 Variations

  • Top pistachio pudding 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.

💬 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.

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.

I hope you'll like this recipe and please if you make this recipe, snap a pic and hashtag it #amiraspantry — I love to see your creations on Instagram, Facebook, Twitter!
Don’t want to miss a recipe? Sign up for the FREE Amira's Pantry newsletter delivered to your inbox with lots of tips and surprises! And stay in touch with me on Facebook, Twitter, Pinterest, and Instagram for all the latest updates.

If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always a pleasure of mine to see your photos and check your own take of the recipe. Thank you.

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
Print Pin Rate
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Course: Dessert, Snack
Cuisine: Middle East
Diet: Halal
Cook Time: 10 minutes
soak time:: 30 minutes
Servings: 6 people
Calories: 256kcal
Author: Amira

Ingredients

  • 2 cups milk
  • 1 cup raw unsalted pistachios
  • 4 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
Tried this Recipe? Pin it for Later!Mention @AmirasPantry or tag #AmirasPantry!

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First published Aug 5, 2017 . Last updated June 23, 2022 with important tips, clear step by step instructions and readability.

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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. Nana’s Girl

    August 25, 2022 at 6:14 am

    3 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 3 cups of milk to 4 Tablespoons cornstarch next time. (I also added 2 drops of green food coloring.) Thanks again!

    Reply
  2. 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
  3. 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
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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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