Name: Pistachio Pudding: Simple and Delicious Dessert
Prep time: 25 min
Total time: 145 min
Ingredients: 1½ cups milk; ½ cup heavy cream; ½ cup pistachio spread; ⅓ cup granulated sugar; 2 tbsp cornstarch; ¼ tsp salt; 2 large egg yolks; 1 tsp vanilla extract; 1 tbsp unsalted butter; 1/4 cup crushed pistachios

This post may contain affiliate links.

Facebook Pinterest

If your only memory of pistachio pudding is that little green box of instant pistachio pudding mix, get ready for a glow‑up.

This is a picture of four bowls of pistachio pudding. Decorated with crushed pistachios and white cheese in a white bowl. They are on a wooden cake spinner.

Today we’re making a smooth, velvety pistachio pudding that tastes like a scoop of roasted pistachios took a dive into a bowl of silk.

No hydrogenated oils, no mystery packet, and definitely no neon green food coloring needed. Just real pistachios (in the form of easy‑to‑find pistachio spread), milk, cream, and a few pantry staples.

I whipped up this pudding once for St. Patrick’s Day, thinking the kids would love the color. Spoiler alert: the grown‑ups fought for the last spoonful!

It’s become our go‑to creamy dessert for special occasions, but it’s simple enough to make on a Tuesday night. It chills fast, so you don’t have to stare longingly at the fridge for hours.

Serve it in fancy glasses with a swirl of whipped topping (or homemade cool whip), sprinkle on some crushed pistachios or even maraschino cherries for a pop of color, and you’ve got a restaurant‑worthy finish.

You can also tuck it into a graham cracker crust for a no‑bake pie, layer it in a trifle with cake cubes, or fold it into watergate salad for a vintage throwback.

However you scoop it, this pistachio pudding brings big nutty flavor and a smooth texture that’ll earn rave reviews every time. Ready to ditch the box and taste the real thing?

Grab a medium bowl, a saucepan, and let’s get cooking!

Some of our other favorite DESSERT RECIPES we have on our site include: Copycat Chocolate Wendys Frosty Recipe, Moist Peanut Butter Cake Recipe, and Chocolate Brownies with Strawberry Frosting.

Jump to:

WHY THIS RECIPE WORKS:
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
HOW TO MAKE PISTACHIO PUDDING:
FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT IS PISTACHIO SPREAD?
CAN THIS BE MADE AHEAD?
ANY ADDITIONS?
ANY SUBSTITUTIONS?
HOW TO STORE:
DANA’S TIPS AND TRICKS:
Pistachio Pudding: Simple and Delicious Dessert

WHY THIS RECIPE WORKS:

Real Pistachio Flavor
Using creamy pistachio spread (think peanut butter, but made from pistachios) gives the pudding deep, authentic flavor. No artificial essence here!
Simple Ingredients, Big Payoff
Milk, heavy cream, egg yolks, and a little cornstarch create a pudding that’s rich but not heavy, with zero weird additives.
Fool‑Proof Method
Tempering the egg yolks and whisking constantly over medium heat means no lumps, no curdling— just a glossy, restaurant‑style pudding every single time.

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

milk
heavy cream
pistachio spread
granulated sugar
cornstarch
salt
egg yolks
vanilla extract
unsalted butter
chopped pistachios

A list of all the ingredients
milk

heavy cream

pistachio spread

granulated sugar

cornstarch

salt

egg yolks

vanilla extract

unsalted butter

chopped pistachios

HOW TO MAKE PISTACHIO PUDDING:

Mix ¼ cup milk with cornstarch. Set it aside.
In a saucepan over medium heat, warm the remaining milk, heavy cream, and pistachio spread, whisking until it is fully combined and smooth. Bring it to a gentle simmer, but don’t let it boil.
In a separate bowl, whisk together the sugar and egg yolks.
Add the cornstarch mixture to the warm milk. Then, temper the yolks by adding a few spoonfuls of the warm milk before whisking them into the saucepan.
Cook over medium-low heat, whisking constantly, until thickened (about 5 minutes). Once it reaches a pudding consistency, remove it from the heat.
Stir in vanilla extract and butter. Pour into 4 ramekins, cover with plastic wrap (press directly onto the surface), and refrigerate for at least 2 hours.
Garnish with chopped pistachios and serve chilled.

These are pictures of what each step in the recipe making process should look like

Mix ¼ cup milk with cornstarch. Set it aside.

In a saucepan over medium heat, warm the remaining milk, heavy cream, and pistachio spread, whisking until it is fully combined and smooth. Bring it to a gentle simmer, but don’t let it boil.

In a separate bowl, whisk together the sugar and egg yolks.

Add the cornstarch mixture to the warm milk. Then, temper the yolks by adding a few spoonfuls of the warm milk before whisking them into the saucepan.

Cook over medium-low heat, whisking constantly, until thickened (about 5 minutes). Once it reaches a pudding consistency, remove it from the heat.

Stir in vanilla extract and butter. Pour into 4 ramekins, cover with plastic wrap (press directly onto the surface), and refrigerate for at least 2 hours.

Garnish with chopped pistachios and serve chilled.

FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

WHAT IS PISTACHIO SPREAD?

It’s like peanut butter made from pistachios. just roasted nuts ground into a paste (often called pistachio paste). It’s ALWAYS a good idea to have some around.

You’ll find it near other nut butters or in the baking aisle of a well‑stocked grocery store.

CAN THIS BE MADE AHEAD?

Absolutely! Make the pudding, press a piece of plastic wrap directly on the surface of the pudding to stop a skin from forming, and chill overnight.

The flavor of this fun dessert gets even better by the next day.

Want more recipes? Follow us on Pinterest!

ANY ADDITIONS?

Keep hold of that recipe card. You’re gonna need it again later. Try some of these add ons while you’re at it!

Dollop of cool whip or fresh whipping cream
Sprinkle of crushed pistachios for crunch
Mini maraschino cherries on top
Layer with brownie chunks for a parfait
Fold in mini marshmallows for a quick pistachio salad
Swirl of melted chocolate for a pistachio dessert twist
Spoonful of cream cheese layer for tang
Crumble of graham cracker crust as a topper
Dash of cinnamon for warmth
Shaved dark chocolate curls

ANY SUBSTITUTIONS?

A great recipe is one that you make your own. Let me know how these turn out in the comments!

Whole milk ➜ use 2 % (pudding will be slightly lighter)
Heavy cream ➜ swap with half‑and‑half for less richness
Cornstarch ➜ equal amount of arrowroot or tapioca starch
Granulated sugar ➜ try brown sugar for caramel notes
Pistachio spread ➜ blend raw pistachios in a food processor until smooth
Unsalted butter ➜ use salted, but reduce the added salt a pinch

HOW TO STORE:

ROOM TEMPERATURE: Not recommended beyond 1 hour—dairy desserts need chilling.

REFRIGERATOR: Cover each ramekin or your big bowl with plastic wrap. Store up to 4 days. Stir before serving for the best smooth texture.

FREEZER: Spoon pudding into a freezer‑safe container, press wrap on top, and freeze up to 1 month. Thaw overnight in the fridge; whisk to restore creaminess.

DANA’S TIPS AND TRICKS:

Room Temperature Rule – Bring milk, cream, and egg yolks to room temperature for quicker blending.
Cold Slurry First – Always mix cornstarch with cold milk to dodge lumps.
Low & Slow – Keep the pot at medium‑low heat; boiling can break the pudding.
Constant Whisking – Five solid minutes of whisking = no scorched bottom. Your arm workout for the day!
Finger Test – When the pudding coats the back of a spoon and leaves a clean trail after you swipe, it’s done.
Flavor Boost – For a greener hue and deeper taste, stir in a drop of natural green coloring or extra pistachio spread. no neon packets required.

This is a picture of three bowls of pistachio pudding. Decorated with crushed pistachios and white cheese in a white bowl. They are on a wooden cake spinner. This has a picture of the spoon being pulled out of the bowl covered in pistachio pudding

This pistachio pudding proves you don’t need a boxed jell‑o pudding mix to create a thick, dreamy dessert with true pistachio flavor.

With a handful of simple ingredients and about 25 minutes of active time, you’ll have a chilled, creamy treat ready for any special occasion.

Or, let’s be honest, a midnight snack. One bite of that nutty flavor and perfectly smooth texture, and you’ll never reach for the instant stuff again. Grab a spoon, share (or don’t), and enjoy every luscious green bite!

If you like this recipe, you might also like:

If you’ve tried this PISTACHIO PUDDING, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!