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Pistachio Pudding

Creamy Pistachio Pudding: Your New Favorite Homemade Dessert

Enjoy a delightful homemade pistachio pudding with a rich nutty flavor and creamy texture that’s incredibly easy to make.
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Prep Time 10 minutes
Cook Time 15 minutes
Chilling Time 3 hours
Total Time 3 hours 25 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Mediterranean
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pudding
  • 1-2 cups Raw Pistachios Blend until smooth for a homemade touch.
  • 1 cup Sugar Adjust according to taste.
  • 1/4 cup Cornstarch Can be substituted with tapioca starch.
  • 3 whole Eggs Essential for custard-like texture.
  • 2 cups Milk Use whole milk for richness.
  • 2 tablespoons Butter Use unsalted for better flavor control.
  • 1 teaspoon Almond Extract Can swap with vanilla extract.
Optional Toppings
  • 1 cup Whipped Cream For added lightness.
  • 1/4 cup Chopped Pistachios For crunch and visual appeal.

Equipment

  • food processor
  • Medium Saucepan
  • Fine Mesh Sieve
  • Whisk

Method
 

Step-by-Step Instructions
  1. Make Pistachio Butter: Blend 1-2 cups of raw pistachios in a food processor for about 10 minutes until smooth.
  2. Mix Dry Ingredients: Whisk together sugar and cornstarch in a medium saucepan until combined.
  3. Combine Ingredients: Add eggs, whisk in, then fold in pistachio butter and milk until smooth.
  4. Cook Mixture: Heat over medium heat, whisking continuously for about 8-10 minutes until thickened.
  5. Strain Pudding: Pass the mixture through a fine-mesh sieve into a bowl for smoothness.
  6. Flavor Up: Whisk in butter and almond extract into the warm pudding until fully combined.
  7. Chill: Cover with plastic wrap pressed onto the surface and refrigerate for at least 3 hours.

Nutrition

Serving: 1cupCalories: 220kcalCarbohydrates: 28gProtein: 5gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 70mgPotassium: 300mgFiber: 1gSugar: 15gVitamin A: 250IUCalcium: 150mgIron: 1mg

Notes

For best taste, use fresh, quality raw pistachios and avoid clumping by thoroughly mixing dry ingredients.

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