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.
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.
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❤️ 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
📋 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.
- In your blender, soak the pistachios in the milk for 30 minutes. Blend on high for up to 2 minutes.
- Pour milk through a fine mesh strainer.
- 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.
- 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.
⌛ 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
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.
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.
📣 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.
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!
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Homemade Pistachio Pudding
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.
- 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
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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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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 3 cups of milk to 4 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
What a really awful trip! Worst. One. Ever. Poor you -- I feel your pain. But lucky us, because you've given us this 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.