If you ever grew up tasting that neon-green pistachio pudding from a box—kind of glowing, a little mysterious—you already know it’s a nostalgia bomb. I remember my aunt serving it in little glass dishes and calling it ‘fancy’ (even though it came from a packet). Well, a couple years ago I got it in my head to make pistachio pudding from actual pistachios rather than mysterious green powder. My first try was… not what I’d call successful, but hey, it’s edible experiments that make memories, right? Now it’s my go-to anytime I spot pistachios on sale, or just need something creamy, sweet, and honest-to-goodness homemade.
And okay, can we talk for a sec about how a bowl of pudding seems to make everything feel a little bit more cheerful? Especially if you sneakily eat it for breakfast when no one’s watching.
Why You’ll Love Making This One From Scratch
I make this when I want to feel like some kind of dessert wizard (but don’t want to deal with fussy stuff like tempering eggs or, y’know, reading long instructions with tiny print). My family goes wild for it because it’s the real deal—not that artificial almond-y flavor you sometimes get. Also, there’s just something satisfying about that green color when you know it came form nuts and not a weird little packet.
Oh, one time I forgot to chill it enough before serving and it was pretty much pistachio soup—didn’t hear the end of that for weeks. So if you’ve been let down by runny puddings, I’ve worked that kink out!
What You’ll Need (Ingredients)
- 2/3 cup shelled pistachios, unsalted (I sometimes use roasted, but raw is best for that classic soft flavor. My gran swore by Fiddyment, but seriously—any you like will do!)
- 1/2 cup granulated sugar (brown sugar is okay if you’re in a pinch, gives a toasty vibe)
- 2 tablespoons cornstarch (I’ve subbed arrowroot in a moment of panic and it worked fine, but cornstarch is less finicky)
- Pinch salt (like, just grab a bit in your fingers—you don’t need to stress this)
- 2 cups whole milk (honestly, 2% is fine, or even oat milk if that’s your jam)
- 1/2 teaspoon vanilla extract (I’m guilty of just pouring a glug—measurements are for the virtuous)
- 1 tablespoon unsalted butter (sometimes I forget this step—still tastes good, but you lose a little richness)
- Optional: a drop of food coloring if you want that classic green; I rarely bother unless serving to kids for St. Paddy’s Day
How To Make Pistachio Pudding (Step-By-Step But Not Too Fussy)
- First, give the pistachios a quick blitz in a food processor or a sturdy blender until they’re as fine as you can get; don’t stress if you’ve got some larger bits, adds character. (Or use a bag and your rolling pin, honestly—a little rustic isn’t bad here.)
- In a medium saucepan (nothing too fancy), combine the pistachios, sugar, cornstarch, and salt. Give it a stir. This is where I usually have to fish a stray pistachio out of the milk jug—it always jumps in.
- Slowly pour in the milk while whisking. It’s going to look a bit odd and lumpy at first—just keep going, it smooths out.
- Set the pan over medium heat. Keep stirring, don’t wander off! Once it starts to thicken (think: thick paint), keep cooking for another minute or so. Actually, I find it works better if you lower the heat as soon as it thickens—less chance of things sticking.
- Take the pan off the heat. Stir in your vanilla (this is where I sneak a taste, every single time) and butter until completely melted. Swirl in a dab of food coloring if using. Don’t be tempted to add more than a drop, or you’ll end up with cartoon pudding.
- If you want silky smooth pudding: pour it through a mesh strainer into a bowl. I skip this if I’m feeling lazy—I honestly like the little nutty bits.
- Press some plastic wrap right onto the surface (so you don’t get that pudding ‘skin’) and chill for 4 hours or so. Or overnight, but who’s got that kind of patience all the time?
Stuff I’ve Learned (Notes from My Kitchen Trials)
- If you find the flavor too mellow, toast your pistachios first. But watch them—they burn if you so much as look away!
- Once I tried using almond extract. Mistake. Way too strong. Stick with vanilla unless you really love almonds.
- The pudding sets firmer the longer it chills, but sometimes I just can’t wait. Still gooey, still good.
Let’s Talk Variations (Some Worked, Some… Didn’t)
- Once I folded in a few spoonfuls of chopped dark chocolate at the end. Strange, but not bad if you like nuttier desserts.
- Swapped the milk for coconut milk once—super creamy, vaguely tropical. The kids didn’t recognize it, but I liked it!
- Tried making it vegan with a cornstarch-oat milk combo and coconut oil for butter. Not quite as thick, but a solid try.
- Honestly, using pre-chopped pistachios from the grocery (the kind meant for salad topping) did not work as well. Went weirdly chewy.
What Equipment Do You Actually Need?
- A saucepan. Nothing heavy-duty, just something not prone to burning.
- Whisk (or even just a fork if that’s what you have—been there, works in a pinch!)
- Food processor/blender/rolling pin for the nuts; or a pint glass and some energy. Don’t stress.
- Fine mesh strainer if you want smooth pudding—not essential, honestly.
Seriously, if you lack a food processor, just bash the pistachios in a bag. Good for taking out a little frustration, too.
How To Store The Pudding (If It Lasts That Long!)
Cover the bowl (or pop into jars) and keep it in the fridge. Should stay happy for 3 days, but in my house it never lasts more than a day anyway—somebody always finds it and spoons in when I’m not looking. If it gets a little watery on top, just give it a stir, good as new.
How I Like Serving It
We’re simple folk, so big spoonfuls in mismatched bowls is the norm here. Once for a birthday I added a dollop of whipped cream and a sprinkle of chopped pistachios on top, and pretended I was running a fancy restaurant. My cousin likes a swirl of honey over his, which is… unique, but it works!
What I Wish I’d Known (Pro Tips Learned the Hard Way)
- Don’t rush the heating step—milk loves to scorch if you so much as look away, and I once learned that the hard way. Burnt pudding = not worth it.
- Actually, it works better if you pour the milk in slowly—it prevents clumps (learned that after three lumpy batches).
- Let it chill fully. Honestly, runny pudding never made anyone happy, except maybe my dog who licked up the spill off the floor.
Some Real Questions Folks Have Asked Me (FAQ)
- Can I make this ahead of time? Yep—if anything, I think the flavor gets even better the next day. Just make sure you cover it so you don’t get that sad skin on top.
- Is there a way to make it less sweet? Oh for sure; just reduce the sugar by a couple tablespoons. It’s pretty forgiving.
- Can I double the recipe? Absolutely. Just use a bigger pan—the pudding really puffs up as it thickens, learned that the sticky way.
- Does it really need the butter? Not strictly, but it does make it glossier and a little richer. I’ve skipped it, and nobody seemed to mind.
- What if I don’t have a food processor? Just pop the pistachios in a freezer bag and bash away with a rolling pin or a wine bottle (hey, multitasking!)
- Is this pudding kid-friendly? For sure, unless they’re anti-green things, in which case, maybe call it ‘magic pudding’—worked on my niece.
Anyways, I think that covers it! From-scratch pistachio pudding is a bit of a project, but once you taste it, you won’t go back to packet mixes, promise. Or if you do… I won’t judge you. We’ve all got those sorts of days.
Ingredients
- 1/2 cup shelled unsalted pistachios
- 2 cups whole milk
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon fine salt
- 3 large egg yolks
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsalted butter
Instructions
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1Finely grind the pistachios in a food processor until powdery.
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2In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the milk until smooth.
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3Add the ground pistachios to the milk mixture and bring to a simmer over medium heat, stirring constantly.
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4In a small bowl, lightly beat the egg yolks. Temper the yolks by slowly whisking in a bit of the hot milk mixture, then pour back into the saucepan.
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5Cook the mixture, stirring constantly, until it thickens and coats the back of a spoon, about 2-3 minutes. Remove from heat.
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6Stir in the butter and vanilla extract. Pour pudding into serving dishes, cover the surface with plastic wrap, and chill for at least 2 hours before serving.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
270 caloriescal
Protein:
7 gg
Fat:
13 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
32 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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