(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For homemade pistachio pudding: shelled unsalted pistachios (finely ground or blended) whole milk sugar egg yolks cornstarch salt vanilla extract optional: almond extract butter
For shortcut version: instant pistachio pudding mix cold milk
Optional toppings: whipped cream chopped pistachios shaved chocolate crushed cookies
Directions
Homemade Version:
In a food processor or blender, finely grind the pistachios until they form a coarse powder.
In a saucepan, heat milk over medium heat until just steaming.
In a separate bowl, whisk together egg yolks, sugar, cornstarch, and salt.
Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened (about 5–7 minutes).
Remove from heat and stir in butter, vanilla extract, and almond extract if using.
Stir in the ground pistachios.
Pour into individual serving bowls or one large dish. Press plastic wrap directly on the surface to prevent a skin from forming.
Chill for at least 2 hours before serving.
Shortcut Version:
In a mixing bowl, whisk instant pistachio pudding mix with cold milk for about 2 minutes.
Let sit for 5 minutes to thicken.
Spoon into serving dishes and refrigerate until ready to serve.
Servings and timing
This recipe yields about 4–6 servings. Prep time: 10 minutes Cook time: 10 minutes Chilling time: 2 hours Total time: Approximately 2 hours 20 minutes
Variations
Pistachio mousse: Fold whipped cream into chilled pudding for a lighter, mousse-like texture.
Parfait-style: Layer with whipped cream, crushed cookies, or fresh fruit.
Pudding pie: Pour into a graham cracker crust and chill for a no-bake pie.
Vegan version: Use plant-based milk and cornstarch, and skip the egg yolks and butter.
With coconut: Add shredded coconut to the pudding or as a topping.
Chocolate swirl: Swirl in melted dark chocolate or chocolate chips for a rich contrast.
Nutty topping: Garnish with toasted pistachios, almonds, or hazelnuts.
Add cardamom: Add a pinch of ground cardamom for a Middle Eastern flavor twist.
Use as filling: Great as a filling for trifles, cakes, or éclairs.
Green tea combo: Add a touch of matcha for a unique green-on-green flavor blend.
Storage/Reheating
Store pistachio pudding in the refrigerator, covered, for up to 4 days.
Do not freeze, as the texture may change.
No reheating is necessary—serve chilled straight from the fridge.
FAQs
What does pistachio pudding taste like?
It has a creamy, mildly sweet flavor with a distinct nuttiness from the pistachios, often with a hint of vanilla or almond.
Can I make pistachio pudding without eggs?
Yes, use cornstarch or another thickener and skip the egg yolks for an egg-free version.
Is instant pistachio pudding made with real pistachios?
Many store-bought mixes use artificial flavor and color. Homemade pudding allows you to use real pistachios for an authentic taste.
How can I make the pudding greener?
Add a small drop of green food coloring or use roasted pistachios with vibrant color. Matcha can also enhance the green hue naturally.
Can I use almond milk?
Yes, but it may result in a thinner pudding. Adjust thickening agents accordingly, especially for the homemade version.
Why is my pudding lumpy?
Lumps can form if the mixture is not whisked continuously while cooking. Strain the pudding before chilling if needed.
Can I blend the pistachios into the milk?
Yes, blending helps extract more flavor and results in a smoother consistency, especially if you strain afterward.
Is pistachio pudding gluten-free?
Yes, both the homemade and most instant versions are naturally gluten-free. Always check labels to confirm.
Can I serve it warm?
While typically served chilled, you can enjoy it slightly warm just after cooking—but chilling improves the texture and flavor.
What can I serve with pistachio pudding?
Serve with shortbread cookies, biscotti, fresh fruit, or even as a topping for brownies or cake slices.
Conclusion
Pistachio Pudding is a creamy, nutty dessert that’s as versatile as it is delicious. Whether you make it from scratch or use a simple instant mix, its unique flavor and smooth texture make it a favorite for both everyday treats and special occasions. Dress it up or enjoy it plain—either way, it’s a sweet, nostalgic dessert that never goes out of style.
Pistachio Pudding is a creamy and nutty dessert made from scratch with real pistachios or with a quick shortcut using instant pudding mix. Smooth, flavorful, and easy to make, it’s perfect as a stand-alone treat or as a filling for cakes, pies, and parfaits.
Ingredients
For homemade pistachio pudding:
1/2 cup shelled unsalted pistachios, finely ground
2 cups whole milk
1/2 cup granulated sugar
3 large egg yolks
2 tbsp cornstarch
1/8 tsp salt
1 tsp vanilla extract
1/4 tsp almond extract (optional)
2 tbsp unsalted butter
For shortcut version:
1 package instant pistachio pudding mix
2 cups cold milk
Optional toppings:
Whipped cream
Chopped pistachios
Shaved chocolate
Crushed cookies
Instructions
Homemade Version: In a food processor or blender, grind pistachios to a coarse powder.
Heat milk in a saucepan over medium heat until steaming.
In a bowl, whisk egg yolks, sugar, cornstarch, and salt until smooth.
Slowly pour hot milk into the egg mixture while whisking to temper, then return to saucepan.
Cook over medium heat, whisking constantly until thickened, about 5–7 minutes.
Remove from heat and stir in butter, vanilla, and almond extract (if using).
Stir in ground pistachios.
Pour into serving bowls and press plastic wrap directly onto surface. Chill for at least 2 hours.
Shortcut Version: In a bowl, whisk instant pudding mix with cold milk for 2 minutes.
Let sit 5 minutes to thicken. Spoon into serving bowls and refrigerate until ready to serve.
Notes
For smoother texture, strain pudding before chilling if needed.Add a small drop of green food coloring for more vibrant color.Top with whipped cream, chopped nuts, or fruit for extra flair.Use almond or oat milk for a dairy-free version (may result in thinner pudding).Can be used as a cake or tart filling once fully chilled and set.
