Creamy Peanut Butter Pudding

There’s something undeniably nostalgic about a saucepan of homemade pudding bubbling away on the stovetop. This peanut butter pudding recipe, submitted by Taste of Home reader Edna Hoffman of Hebron, Indiana, comes together quickly in a single pot, and is easy to make ahead for weeknight desserts or lunchbox treats. With its smooth, velvety texture and rich, nutty flavor, it’s a fun twist on the usual vanilla or chocolate varieties.

Peanut Butter Pudding Ingredients

• Sugar: Granulated sugar is best to sweeten the pudding without altering its nutty flavor.
• Cornstarch: This pantry staple acts as the thickening agent, giving the pudding its smooth, spoonable texture. Be sure to whisk it well before and after adding the liquid to prevent lumps.
• Milk: Using milk for the base of the pudding keeps the texture of the pudding light and creamy. Whole milk is ideal for the richest flavor, but 2% works just as well.
• Half-and-half cream: Just 1/2 cup of half-and-half adds extra richness and body without making the pudding too heavy.
• Peanut butter: The star ingredient! For the smoothest pudding, use a creamy, processed peanut butter like Jif or Skippy. Natural versions may separate or give the pudding a grainier texture.
• Vanilla: A splash of vanilla extract enhances the pudding’s sweetness and rounds out its flavors, adding warmth and depth.
• For serving: Top each dish with a dollop of whipped cream for a light, airy contrast, and chocolate curls for a restaurant-like finish. You could even use mini chocolate chips or a drizzle of chocolate syrup.

Directions

Step 1: Cook the pudding base

In a saucepan, whisk together the sugar, cornstarch and salt.

Gradually stir in the milk and cream.

Bring the mixture to a boil over medium heat, then cook, stirring constantly, for two minutes or until the pudding begins to thicken.

Editor’s Tip: A flat whisk or silicone spatula works especially well here for scraping along the bottom and sides of the pan to prevent scorching.

Step 2: Add the peanut butter and vanilla

Remove the saucepan from the heat. Stir in the peanut butter and vanilla until the pudding is smooth and glossy.

Editor’s Tip: Add the peanut butter right away, while the mixture is still hot, to help it melt and blend into the pudding without streaking.

Step 3: Chill the pudding until it’s set

Pour the warm pudding into serving dishes. Refrigerate the pudding until it’s chilled through and set. Just before serving, top it with whipped cream and chocolate curls, if desired.

Editor’s Tip: Press storage wrap directly onto the surface of each bowl of pudding to prevent a skin from forming.

Peanut Butter Pudding Variations

• Give it a chocolate twist: Whisk 2 tablespoons of cocoa powder into the sugar and cornstarch mixture before adding the milk, or melt 1/2 cup of chopped chocolate into the pudding with the peanut butter.
• Finish it with salt: Sprinkle a pinch of flaky sea salt over each serving of pudding just before serving it for a sweet-and-salty treat.
• Use crunchy peanut butter: Swap in a crunchy variety for added texture, or stir in chopped roasted peanuts just before chilling the pudding.
• Make peanut butter and jelly pudding: Spoon a thin layer of strawberry or grape jelly into the bottom of each serving dish before adding the pudding, or swirl it gently on top before chilling it.
• Assemble pudding parfaits: Spoon the pudding into mini graham cracker crusts or layer it with vanilla wafers and banana slices for a pie-like dessert—no baking required.

How to Store Peanut Butter Pudding

This peanut butter pudding can be stored, covered, in the refrigerator for up to five days. For best results, press storage wrap directly onto the surface of the pudding before chilling it to prevent a skin from forming.

Can you freeze peanut butter pudding?

No, we don’t recommend freezing this peanut butter pudding because it will turn grainy and watery once defrosted. While freezing the pudding to thaw later isn’t ideal, you can instead make peanut butter fudge pops. Simply spoon the pudding into popsicle molds and freeze them until they’re firm for creamy, fudgy frozen treats.

Peanut Butter Pudding Tips

Why didn’t my peanut butter pudding thicken?

If your peanut butter pudding is thin or watery, it likely didn’t cook long enough on the stovetop. After the mixture comes to a gentle boil, cook and stir it constantly for a full two minutes to allow the cornstarch to properly thicken the pudding. You’ll know your peanut butter pudding has thickened enough when it coats the back of a spoon.

How do you fix lumpy pudding?

To fix small lumps in your pudding (usually caused by cornstarch not being properly mixed in), whisk the hot mixture vigorously until it’s smooth, or use an immersion blender directly in the saucepan to break up the lumps.

Can you make this peanut butter pudding dairy free?

Yes, you can make dairy-free peanut butter pudding by replacing the milk and half-and-half with nondairy milk alternatives, though the pudding may be slightly less thick. Unsweetened almond, oat or soy milk works well in place of milk, and full-fat canned coconut milk provides a similar creaminess and richness as half-and-half—though it will give it a coconutty flavor.

Can you serve peanut butter pudding warm?

Absolutely! You can serve peanut butter pudding warm, though the texture will be looser and softer than it would have been had you chilled the pudding. As it cools, the pudding continues to thicken, developing a firmer, more classic pudding consistency.