Pistachio Pudding

This Pistachio Pudding is a smooth, creamy, and indulgent dessert that’s full of rich nutty flavor and a vibrant, natural green hue. Made with real pistachios processed into a paste and folded into a velvety pudding base, this treat has a luxurious texture and a taste that feels both nostalgic and elevated. Whether I enjoy it chilled with whipped cream or spoon it warm straight from the pot, it’s a comforting dessert I keep coming back to.

Why You’ll Love This Recipe

I love how this pistachio pudding feels both refined and cozy. The flavor of real pistachios shines through—no artificial mixes or shortcuts. It’s simple to prepare, and the results are silky, rich, and deeply satisfying. Plus, the vibrant green color and garnishes make it a beautiful dessert for dinner parties, holidays, or anytime I want to impress with minimal effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the pistachio paste:

• Unsalted pistachios (raw or toasted)

• Powdered sugar

• Salt

• Milk

For the pudding:

• Sugar

• Cornstarch

• Salt

• Milk

• Egg

• Vanilla extract

• Almond extract

• Green food coloring (optional)

Directions

1. Make the Pistachio Paste
I place the pistachios, powdered sugar, and salt into a food processor and blend for about 5 minutes until a thick paste forms. Then I slowly pour in the milk and continue processing until the mixture is smooth and well combined.

2. Prepare the Egg Mixture
In a bowl, I mix the egg, sugar, and salt, then whisk in the cornstarch. I gradually add the pistachio milk paste, combining everything until smooth. I set this aside while I heat the remaining milk.

3. Heat and Combine
In a saucepan, I bring the rest of the milk to a boil, then remove it from the heat. I temper the egg mixture by slowly adding some of the hot milk, whisking constantly, then pour it all back into the pan with the remaining milk.

4. Cook the Pudding
I place the pan over medium heat and stir constantly until the pudding thickens—this takes about 3 minutes. Once thickened, I remove it from the heat and stir in the vanilla and almond extracts. If I want a more vibrant green color, I add a few drops of food coloring at this stage.

5. Chill and Serve
I pour the pudding into serving dishes, cover each with plastic wrap (pressing it directly on the surface to avoid skin), and let them cool. Once chilled, I top with whipped cream, chopped pistachios, and fresh raspberries.

Servings and timing

This recipe makes 6 servings.
Prep time: 15 minutes
Cook time: 3 minutes
Total time: 18 minutes

Variations

• For a vegan version, I use plant-based milk and a cornstarch-only thickener, skipping the egg.

• I’ve added rosewater or orange blossom for a Middle Eastern twist.

• A layer of crushed pistachio cookies at the bottom turns it into a pudding parfait.

• I sometimes serve it warm with a dollop of whipped cream for a cozy, custard-like dessert.

• Swirling in dark chocolate ganache before chilling gives it a pistachio-chocolate combo that’s hard to beat.

Storage/Reheating

I store the pudding covered in the fridge for up to 3 days. It tastes best chilled, but I can reheat it gently on the stovetop or in the microwave if I prefer it warm. I stir well before serving to maintain its creamy consistency.

FAQs

Can I use store-bought pistachio paste?

Yes, I can substitute homemade paste with high-quality store-bought pistachio paste, adjusting the sweetness if needed.

Do I need to use food coloring?

No, it’s totally optional. I often leave it out if I’m using raw pistachios, which already give the pudding a beautiful, natural green tone.

Can I make it ahead?

Absolutely. I often prepare it a day in advance, then garnish just before serving for the best presentation and texture.

What kind of milk works best?

I usually use whole milk for the creamiest texture, but 2% or even dairy-free alternatives like almond or oat milk can work.

Is it better served warm or cold?

It depends on my mood—warm is cozy and comforting, while cold is refreshing and firm. Both are equally delicious.

Conclusion

Pistachio Pudding is one of those desserts that feels elegant without being complicated. I love the deep, nutty flavor and silky-smooth texture, and it’s a treat that always gets compliments. Whether I serve it in small dishes for guests or eat it straight from the fridge with a spoon, it’s a pudding that delivers every time.

Print