From-Scratch Pistachio Pudding Recipe

Introduction

This from-scratch pistachio pudding is rich, creamy, and bursting with natural nutty flavor. Made with raw shelled pistachios and smooth almond extract, it’s a delightful homemade treat that beats any store-bought version. Perfect for a comforting dessert or an elegant finish to dinner.

Ingredients

• 1 cup (140 grams) raw shelled unsalted pistachios
• ¾ cup (150 grams) granulated sugar
• 3 tablespoons cornstarch
• ½ teaspoon coarse kosher salt
• 3 large eggs
• 3 cups (680 grams) whole milk
• 2 tablespoons (30 grams) unsalted butter
• 1 teaspoon almond extract

Instructions

1. Step 1: Add pistachios to a small food processor or high-speed blender. Process for 5 to 10 minutes, scraping down the sides frequently, until the pistachios release their oil and form a thick, creamy butter. Pause if the machine overheats.
2. Step 2: In a medium heavy-bottomed pot, whisk together the sugar, cornstarch, and salt. Add the eggs, milk, and pistachio butter, whisking until fully combined.
3. Step 3: Cook the mixture over medium heat, whisking constantly and using a spatula to scrape the edges occasionally, until it thickens and large bubbles form, about 8 minutes.
4. Step 4: Remove from heat and pour the pudding through a fine-mesh strainer into a bowl. Use the spatula to push the pudding through, leaving behind any cooked egg bits or large pistachio pieces.
5. Step 5: Whisk in the butter and almond extract until fully combined.
6. Step 6: Pour the pudding into serving dishes. Cover the surface with plastic wrap to prevent a skin from forming. Let cool to room temperature, then refrigerate for at least 3 hours or overnight before serving.

Tips & Variations

• Use a high-speed blender for a smoother pistachio butter if your food processor struggles.
• For a vegan version, substitute eggs with cornstarch and use plant-based milk and butter alternatives.
• Add a sprinkle of crushed pistachios on top before serving for extra texture and presentation.

Storage

Store leftover pistachio pudding in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop, stirring often to maintain the creamy texture. For best results, enjoy chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use roasted pistachios instead of raw?

Raw pistachios release more oil and create a creamier pudding. Roasted pistachios can be used but may alter the flavor and texture slightly.

Why is the pudding strained after cooking?

Straining removes any cooked egg bits or coarse pistachio pieces, ensuring a smooth and silky pudding texture.

From-Scratch Pistachio Pudding Recipe

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★★★★★

4.9 from 472 reviews

This homemade pistachio pudding recipe is rich, creamy, and bursting with fresh pistachio flavor made entirely from scratch. Using whole raw pistachios blended into a smooth butter, combined with eggs, milk, and a touch of almond extract, this pudding provides a decadent, silky dessert that is far superior to store-bought versions. The pudding is cooked gently on the stovetop until thickened, strained for a smooth texture, and chilled to perfection.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 3 hours 30 minutes
• Yield: 4 to 6 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Pudding Base

• 1 cup (140 grams) raw shelled unsalted pistachios
• ¾ cup (150 grams) granulated sugar
• 3 tablespoons cornstarch
• ½ teaspoon coarse kosher salt
• 3 large eggs
• 3 cups (680 grams) whole milk
• 2 tablespoons (30 grams) unsalted butter
• 1 teaspoon almond extract

Instructions

1. Make Pistachio Butter: Add the raw shelled pistachios to a small food processor or high-speed blender. Process continuously for 5 to 10 minutes, scraping down the sides frequently until the pistachios release their oil and form a thick, creamy pistachio butter. Pause and let the machine cool if it overheats.
2. Combine Dry and Wet Ingredients: In a heavy-bottomed medium pot, whisk together the granulated sugar, cornstarch, and kosher salt. Then whisk in the eggs, whole milk, and the freshly made pistachio butter until the mixture is fully combined and smooth.
3. Cook the Pudding: Place the pot over medium heat and cook the mixture, whisking constantly. Use a spatula occasionally to scrape from the edges to prevent sticking. Continue cooking for about 8 minutes until the pudding thickens completely and large bubbles form on the surface.
4. Strain the Pudding: Remove the pot from heat and immediately pour the pudding through a fine-mesh strainer into a clean bowl. Use a spatula to push the pudding through, leaving behind any bits of cooked egg or larger pistachio pieces for a silky smooth texture.
5. Add Butter and Almond Extract: Whisk the unsalted butter and almond extract into the warm pudding until fully incorporated and glossy.
6. Chill the Pudding: Pour the pudding into a serving dish or individual serving dishes. Lay a piece of plastic wrap directly onto the surface to prevent skin formation. Let it cool to room temperature, then refrigerate for at least 3 hours or overnight before serving.

Notes

• Blending raw pistachios into a butter is key for authentic flavor and creamy texture.
• Constant whisking during cooking prevents lumps and burning.
• Straining ensures a smooth, silky final pudding by removing any clumps or cooked egg bits.
• Plastic wrap on the surface prevents a skin from forming as the pudding cools.
• Chilling time is important for the pudding to set properly and develop full flavor.

Keywords: pistachio pudding, homemade pudding, pistachio dessert, creamy pudding, scratch pistachio pudding