Why You’ll Love This Recipe

This pistachio pudding recipe brings out the full, natural pistachio flavor thanks to the homemade pistachio milk. With a smooth, velvety texture and the perfect balance of sweetness, it stands out from traditional boxed pudding. Plus, it’s customizable for various dietary needs, so you can easily make it dairy-free or gluten-free.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups pistachios (shelled, unsalted)
2 ½ cups whole milk (or milk alternative)
½ cup sugar
3 tbsp all-purpose flour (or gluten-free flour)
2 tbsp heavy whipping cream
4 egg yolks
1 tsp vanilla extract

Directions

Soak the pistachios in milk for 24-48 hours in the fridge.
After soaking, blend the pistachios and milk together until smooth to make pistachio milk.
In a saucepan, combine pistachio milk, sugar, and flour, stirring over medium heat until thickened.
Whisk egg yolks in a bowl and gradually add some of the hot pistachio mixture to temper them. Then, return the yolk mixture to the saucepan.
Stir in heavy cream and vanilla extract. Cook for another 2-3 minutes until smooth and thick.
Remove from heat, pour into a bowl, and chill for a couple of hours before serving.

Servings and Timing

Servings: 6
Prep time: 25 minutes (plus 24-48 hours soaking time)
Cook time: 15 minutes
Total time: 1-2 days (including soaking and chilling)

Variations

Non-Dairy: Use oat or almond milk and substitute with non-dairy cream to make it vegan.
Gluten-Free: Substitute with gluten-free all-purpose flour.
Less Sweet: Reduce the sugar amount to suit your taste.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. This pudding is best served chilled.

FAQs

1. Can I use salted pistachios for this recipe?

It’s best to use unsalted pistachios to control the sweetness. If you only have salted pistachios, rinse them well before using.

2. Can I use almond milk instead of whole milk?

Yes, almond milk works, but the flavor might differ slightly from the traditional version made with whole milk.

3. How can I make this recipe dairy-free?

Use a non-dairy milk like almond, oat, or coconut milk and substitute the heavy cream with coconut cream or another dairy-free alternative.

4. How long does the pistachio pudding last?

Stored in an airtight container, it lasts up to 3 days in the fridge.

5. Can I use a different sweetener besides sugar?

Yes, you can use alternatives like honey, maple syrup, or stevia. Just adjust the amount to your taste.

6. Can I freeze this pistachio pudding?

Pistachio pudding is best enjoyed fresh, but you can freeze it for up to 1 month. Let it thaw in the fridge before serving.

7. Can I make this without egg yolks?

Egg yolks are important for the texture and richness. If you must, you can experiment with cornstarch, but the texture may not be the same.

8. Can I use pre-made pistachio milk?

While homemade pistachio milk enhances the flavor, you can use pre-made pistachio milk if you’re short on time.

9. Can I add chocolate to the pudding?

Yes, you can mix in some melted chocolate or chocolate chips for a pistachio-chocolate flavor combo.

10. How do I know when the pudding is thick enough?

The pudding should coat the back of a spoon and form a smooth, custard-like consistency.

Conclusion

This Homemade Pistachio Pudding is a luxurious dessert that’s easy to make and delivers exceptional flavor. With its rich, nutty undertones and smooth texture, it’s perfect for any occasion. Whether you’re serving it after dinner or enjoying it as a treat, this pistachio pudding will definitely impress!

Homemade Pistachio Pudding

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This Homemade Pistachio Pudding is a rich, creamy treat made with real pistachios, offering an authentic nutty flavor. Made from scratch with simple, natural ingredients, it’s a far superior version of traditional boxed pudding. With its silky texture and customizable options, this dessert is perfect for any occasion and can easily be adapted to dietary needs.

Author: Laura
Prep Time: 25min
Cook Time: 15min
Total Time: 1-2 days
Yield: 6servings
Category: Dessert
Method: Stovetop
Cuisine: Middle Eastern
Diet: Vegetarian

Ingredients

1 ½ cups pistachios (shelled, unsalted)
2 ½ cups whole milk (or milk alternative)
½ cup sugar
3 tbsp all-purpose flour (or gluten-free flour)
2 tbsp heavy whipping cream
4 egg yolks
1 tsp vanilla extract

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Instructions

Soak the pistachios in milk for 24-48 hours in the fridge.
After soaking, blend the pistachios and milk together until smooth to make pistachio milk.
In a saucepan, combine pistachio milk, sugar, and flour, stirring over medium heat until the mixture thickens.
Whisk the egg yolks in a bowl and gradually add some of the hot pistachio mixture to temper the eggs. Then, return the yolk mixture to the saucepan.
Stir in the heavy cream and vanilla extract. Continue cooking for another 2-3 minutes until the pudding is smooth and thick.
Remove from heat, pour into a bowl, and chill for a couple of hours before serving.

Notes

Non-Dairy: For a vegan version, use oat or almond milk and substitute the heavy cream with coconut cream or another dairy-free alternative.
Gluten-Free: Use gluten-free all-purpose flour.
Sweetness: Feel free to reduce the sugar to adjust the sweetness to your preference.