From-Scratch Pistachio Pudding

A couple of bowls with homemade pistachio pudding and whipped cream.

Real deal Homemade Pistachio Pudding is one of the most simple, delicious, and underrated desserts out there. Made without any packaged mix, this from-scratch pudding has a nutty and creamy taste and can be utilized in many ways, including digging in with a spoon!


  • 1 cup (140 grams) raw shelled unsalted pistachios
  • ¾ cup (150 grams) granulated sugar
  • 3 tablespoons (21 grams) cornstarch 
  • ½ teaspoon (3 grams) coarse kosher salt (see note)
  • 3 large eggs
  • 3 cups (680 grams) milk
  • 1 teaspoon almond extract
  • 2 tablespoons (30 grams) unsalted butter


  1. Add pistachios to a small food processor or high-speed blender (see note).
  2. Process until the pistachios release their oil and are thick and creamy, scraping down the sides frequently, about 5-10 minutes. Pause this process as needed if your machine is getting too hot.
  3. Add sugar, cornstarch and salt to a medium pot and whisk together. Whisk in the eggs, prepared pistachio butter and milk until fully combined. 
  4. Heat the pot to medium and cook, whisking constantly, and occasionally taking a spatula and scraping up any thickened pudding in the edges of the pan. Cook until the pudding has completely thickened and large bubbles are forming and popping throughout and in the center, about 8 minutes.
  5. Remove from heat; pour through a fine mesh strainer into a clean bowl, using a spatula to push all the pudding out while leaving behind any bits of cooked egg or large pieces of pistachio.
  6. Whisk in the butter and almond extract into the pudding until fully combined.
  7. Pour the pudding into the serving dish or 6 individual bowls. Let cool at room temperature before chilling in the refrigerator for at least 3 hours or overnight. Place a piece of plastic wrap on the surface of the pudding to prevent a "skin" from forming.
  8. Serve chilled with whipped cream and additional chopped pistachios.


Have a question or looking for tips? The text written above the recipe is always a great first place to start! There are always loads of explanations, tips and technical advice shared before the recipe.

This recipe was tested using Diamond Crystal coarse kosher salt. If you use  Morton's kosher salt or fine salt decrease by about half for volume, or use the same amount by weight.

It's a relatively straightforward process to turn the pistachios into a paste. A high-speed blender or a food processor are the two best tools for the job. If you are new to making nut butters, see the sections above titled "How to Make Pistachio Butter and "Troubleshooting Pistachio Butter" for more details. 

Keywords: Pistachio Pudding