This homemade pistachio pudding recipe is made from scratch using real pistachios, eggs, sugar, and milk. The result is a rich, creamy dessert with a naturally nutty flavor that tastes far better than boxed pudding mixes.
If you’ve ever wondered how to make pistachio pudding from scratch, this easy recipe walks you through the process step by step. Serve it chilled as a simple dessert or enjoy it as a satisfying afternoon treat.
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Ingredients for homemade pistachio pudding
For the pistachio paste
- ½ cup of salted pistachio nuts
- ⅓ cup of granulated sugar
- 2 tablespoons of water
For the pudding
- 2 cups of 2% milk
- 2 large egg yolks
- ⅓ cup of granulated sugar
- 2 tablespoons of arrowroot powder
- 1 pinch of Kosher salt
- 1 teaspoon of pure vanilla extract
- 2 tablespoons of unsalted butter, at room temperature
- ½ cup of pistachio nuts, finely chopped
- 2 drops of green gel food coloring (optional)
You will also need a food processor.
How to make homemade pistachio pudding
This recipe is quite easy to make. The hardest part is waiting for the pudding to set in the fridge!
Make the pistachio paste
- Place ½ cup of salted pistachios in the bowl of a food processor.
- Pulse until the nuts are chopped finely.
- Add the sugar and water, and blend the pistachio paste until it is quite smooth.
Make the pistachio milk
- Place the pistachio paste in a medium saucepan.
- Add the milk and whisk over medium heat.
- Heat milk and pistachio paste until they are well combined and hot.
Adding the eggs
- In a bowl, whisk together the granulated sugar, egg yolks, arrowroot, and a pinch of Kosher salt. The mixture will be quite thick. Keep whisking until it is smooth.
- Pour about ½ cup of the steaming pistachio milk into the sugar and egg mixture. Whisk together.
- Add another ½ cup of the pistachio milk and whisk to incorporate.
- Return the milky egg mixture to the saucepan over medium heat.
- Heat the pudding mixture over medium heat until it is thick and bubbly. Stir while the pudding heats.
- Continue to stir, and boil for about 1 minute, or until the pudding has thickened.
- Remove from heat and stir in butter and vanilla extract.
- Stir until the butter has melted.
Optional tip: Homemade pistachio puddings tend to have a light olive green color when made with pistachio paste. If you prefer a brighter green color, add 1-2 drops of green gel food coloring.
Strain the pudding
- Allow the pudding to cool.
- Use a strainer to collect any bits of the pistachios that did not cook down.
Cool the pudding
- Spoon into small serving bowls.
- Chop ½ cup of pistachios and spoon them over the pudding. You can also mix them into the pudding if you prefer.
- Place plastic wrap over the individual puddings, and refrigerate for at least 4 hours, or overnight.
At serving time, top the pistachio pudding with lightly sweetened whipped cream and serve.
Store in the refrigerator for up to 4 days.
What this pistachio pudding tastes like
This homemade pistachio pudding is rich and silky with a deep nutty sweetness. Vanilla adds warmth and a soft, salted undertone that keeps the flavor grounded and prevents it from becoming overly sweet.
For a decadent touch, serve it with whipped cream.
The pudding keeps well in an airtight container in the fridge for about 4 days.
Related pistachio recipes
If you love the flavor of pistachios, be sure to check out these dessert recipes, too.
- Easy Pistachio Fudge Recipe – Decadent sweet treat
- Chocolate Pistachio Nut Bar Cookies – Perfect for a cookie swap
- Coconut Pistachio Ice Cream Recipe – No-churning needed!
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Creamy, dreamy homemade pistachio pudding made from scratch. 💚🍮 Real pistachio paste gives it a rich, nutty flavor that blows boxed mix away. Smooth, silky, and totally comforting! #PistachioPudding #HomemadeRecipe #DessertLovers… Share on XPin this homemade pistachio pudding recipe
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Homemade Pistachio Pudding Recipe from Scratch
Skip the boxed mix and make homemade pistachio pudding from scratch. This creamy dessert uses real pistachios for a rich flavor and a smooth texture that's perfect for serving after dinner or as a sweet snack.
Ingredients
For the pistachio paste
- ½ cup of salted pistachio nuts
- ⅓ cup of granulated sugar
- 2 tablespoons of water
For the pudding
- 2 cups of 2 % milk
- 2 large egg yolks
- ⅓ cup of granulated sugar
- 2 tablespoons of arrowroot powder
- 1 pinch of Kosher salt
- 1 teaspoon of pure vanilla extract
- 2 tablespoons of unsalted butter, at room temperature
- ½ cup of pistachio nuts, finely chopped
- 1-2 drops of green gel food coloring (optional)
Instructions
- Place ½ cup of salted pistachios in the bowl of a food processor.
- Pulse until the nuts are chopped into very small pieces.
- Add the sugar and water, and blend the pistachio paste until it is relatively smooth.
- Spoon the pistachio paste into a medium saucepan.
- Add the milk and whisk over medium heat.
- Heat milk and pistachio paste until they are well combined and hot.
- In a bowl, whisk together the granulated sugar, egg yolks, arrowroot, and a pinch of Kosher salt. The mixture will be quite thick. Keep whisking until it is very smooth.
- Pour about ½ cup of the steaming pistachio milk into the sugar and egg mixture. Whisk together.
- Add another ½ cup of the pistachio milk and whisk to incorporate.
- Return the milky egg mixture to the saucepan over medium heat.
- Heat the pudding mixture over medium heat until it is thick and bubbly, stirring all the time.
- Boil for about 1 minute, or until the pudding has thickened.
- Remove from heat and stir in butter and vanilla extract, and stir until the butter has melted.
- If desired, add a few drops of green food coloring. (Home-made pistachio puddings do not have much color.
- Allow the pudding to cool. Use a strainer to collect any bits of the pistachios that did not cook down.
- Spoon the pudding into small serving bowls.
- Chop ½ cup of pistachio nuts and spoon them over the pudding or mix them in, as you prefer.
- Place plastic wrap over the individual puddings, and refrigerate for at least 4 hours, or overnight.
- Top with lightly sweetened whipped cream.
- Store in the refrigerator for up to 4 days.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 196Total Fat: 11gSaturated Fat: 6gUnsaturated Fat: 5gCholesterol: 118mgSodium: 269mgCarbohydrates: 15gFiber: 1gSugar: 1gProtein: 10g
Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.