You don’t need a boxed mix to make the old fashioned favorite Pistachio Pudding at home. This homemade version is made with real pistachios and tastes great!
I had never tried pistachio pudding until I was an adult. My family was certainly no stranger to boxed pudding mixes when I was growing up, but my parents preferred the cooked variety over instant, and we almost always had the chocolate flavor.
It wasn’t until I moved in with my husband that I actually tried the bright green pistachio flavor, since it’s a favorite of his. I will say that I was pleasantly surprised when I tried it, but I didn’t see a whole lot of resemblance to actual pistachios. So whenever my husband professed his love for his favorite boxed pudding variety, it was always in the back of my mind that I could make a pudding with real, actual pistachios, and no food coloring. So I did – I bring you Homemade Pistachio Pudding.
I will say that aside from the name, homemade pistachio pudding has very little in common with the boxed version. The texture is different – since this one is made with real ground nuts, it contains bits of them in the pudding, even after straining.
The color is also different – less of a pastel green and more of a beige/khaki color. However, this might depend on the pistachios you use. It did cross my mind when I was measuring out my pistachios that the ones I was using were less green, and more brownish than other pistachios I’ve eaten in the past.
The flavor of this homemade pudding is also different – it actually tastes like pistachios – Imagine that! Because of these differences, I was afraid that my husband wasn’t going to like it. But he definitely did, and so did I – I believe I will be making this on a regular basis.
Homemade Pistachio Pudding Nutrition Notes:
The above nutrition information uses whole milk and does not include any garnishes. You can cut down on the amount of fat (including saturated fat) and calories by using a reduced fat milk or soy milk, however the resulting pudding won’t be as creamy.
Like Homemade Pudding?
Homemade Pistachio Pudding
- 1/2 cup lightly salted shelled pistachios (see note)
- 1/2 cup sugar, divided
- 2 Tablespoons water
- 2 cups whole milk (see note)
- 2 large egg yolks
- 2 Tablespoons cornstarch
- pinch salt
- 1 teaspoon vanilla extract
- chopped pistachios, to garnish (optional)
- whipped cream, to top (optional)
- Add pistachios to the bowl of a food processor. Process until the pistachios are finely ground. Add sugar and water and continue to process to form a paste.
- Add pistachio paste and milk to a small saucepan. Heat over medium heat until steaming, stirring often to prevent scorching.
- Meanwhile, whisk together egg yolks, remaining 1/4 cup sugar, cornstarch and salt in a medium bowl or 2 cup measuring cup (it will be thick).
- Stir 1/2 cup of the hot milk mixture into the egg mixture. Add another 1/2 cup of the milk mixture and stir until smooth.
- Transfer the egg mixture into the remaining milk mixture, and continue to heat over medium until the mixture comes to a boil. Continue to simmer until thickened, about 2-3 more minutes, stirring constantly. Remove from heat and stir in vanilla.
- Transfer pudding to 6 individual dessert dishes, or one larger serving bowl. Cover with plastic wrap, so that the plastic is actually touching the pudding. Chill completely, at least 2 hours.