Heavenly Peanut Butter Pudding

peanut butter pudding in small bowls

Peanut Butter Pudding, you know it’s doing to be delicious from the get go. And this homemade pudding is just as easy as making it from a box. The flavor?  It’s scrape-the-pan good!

small jars of peanut butter pudding

I’ve never even had peanut butter pudding before this, but somehow I just knew it would be awesome. Peanut butter is like that.

peanut butter pudding is pantry friendly!

  • peanut butter ~ creamy (of course ~ this is pudding!) and I prefer Jiff for best flavor. I don’t suggest using a natural type pb for this recipe, because it can be oily, but feel free to prove me wrong on this.
  • milk ~ plain whole milk.
  • brown sugar ~ I use light brown.
  • cornstarch ~ our thickener of choice for this pudding, it thickens without making it too rich.
  • vanilla extract ~ just a touch
  • salt ~ like the vanilla, a touch of salt brings out the best in peanut butter.

peanut butter pudding in jars

How we crafted the perfect peanut butter pudding

What we didn’t put in this pudding is just as important as what we did put in. Everything in this recipe is geared toward creating that perfect creamy peanut butter experience. So good.

  1. This is a simple milk based pudding. We didn’t add the cream or half and half which sometimes goes into our other puddings because the peanut butter itself provides lots of healthy fat, and we didn’t want to end up with something overwhelmingly heavy.
  2. No eggs go into this recipe. Why?  Because, well, just the thought of egg and peanut butter is a turn off. We thickened with cornstarch which does the trick without adding flavor or making it excessively rich.
  3. We opted for brown sugar because we felt like the slight hint of butterscotch-y flavor complements the pb.

pouring peanut butter pudding into a glass jar

the pudding will thicken as it chills

But do yourself a favor and have a taste while it’s still warm.

 

Peanut butter pudding in a small cup with spoon

peanut butter pudding is a wholesome snack

  • milk provides calcium, Vitamin D and protein
  • peanut butter adds more protein, vitamins, and minerals.

Compared to other desserts and snacks, pudding can be a good choice, and it’s especially good for growing kids. It makes a much better after school snack than cookies or a bag of chips, and it’s healthy for adults, too, as long as you don’t eat the whole batch yourself 😉

small jar of peanut butter pudding with spoon

love pudding?

jars of peanut butter pudding topped with whipped cream and crushed peanuts

PURE YUM!!

peanut butter pudding in small bowls
Print
5 from 7 votes

Peanut Butter Pudding

Peanut Butter Pudding is scrape-the-pan delicious. And this homemade pudding is just as easy as a box mix, but so much more scrumptious!
Course Dessert
Cuisine American
Diet Gluten Free
Prep Time 15 minutes
Total Time 15 minutes
Yield 4 servings
Calories 394kcal
Author Sue Moran

Ingredients

  • 1/2 cup brown sugar, lightly packed
  • 1/2 tsp salt
  • 2 cups whole milk
  • 3 Tbsp cornstarch
  • 1/2 cup peanut butter, creamy
  • 1 tsp vanilla extract

Instructions

  • Whisk the cornstarch with a little bit of the milk until very smooth and the cornstarch is completely dissolved. Add this mixture back to the rest of the milk, and set aside.
    Milk and cornstarch for peanut butter pudding.
  • In a medium, heavy bottomed saucepan, add the brown sugar along with a couple tablespoons water and melt the mixture until it starts to bubble.
    Melting brown sugar for peanut butter pudding.
  • Add the milk and the salt to the saucepan, and whisk everything together. It's ok if the sugar seizes up, it will melt again as the pudding cooks.
  • Over medium heat, continue to cook the mixture, stirring constantly, until it just comes to a boil.
    Cooking milk and sugar for peanut butter pudding.
  • Remove from the heat and whisk in the peanut butter and the vanilla extract until completely smooth.
    Whisking in peanut butter for peanut butter pudding.
  • Pour the pudding into your pudding cups, and allow to chill in the fridge for a few hours, or up to overnight. Serve with whipped cream and crushed peanuts, if desired.
    Peanut butter pudding poured into jars.

Nutrition

Calories: 394kcal | Carbohydrates: 45g | Protein: 12g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 12mg | Sodium: 500mg | Potassium: 409mg | Fiber: 2g | Sugar: 36g | Vitamin A: 198IU | Calcium: 175mg | Iron: 1mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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13 Comments

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    Please rate this recipe!




  • Reply
    janet M Neuhauser
    June 14, 2021 at 1:25 pm

    5 stars
    This is a very easy recipe to like. I love peanut butter and use Adams to make this. I think jiff has added sugar so my pudding is not as sweet. I also used this time, powdered non fat milk because I rarely have milk in the house. I think next time I will use a non dairy milk. Thanks for posting this recipe. A great dessert.

    • Reply
      Sue Moran
      June 14, 2021 at 1:39 pm

      Glad it worked so well for you Janet 🙂

  • Reply
    Jo
    April 3, 2021 at 7:46 am

    5 stars
    This is delicious! And for all you who may need to cook dairy-free, it also works great with milk beverage substitutes, such as oat milk. Thanks for sharing, Sue!

    • Reply
      Sue Moran
      April 3, 2021 at 9:22 am

      Thanks for the dairy free tip Jo.

  • Reply
    Debbie K
    March 14, 2021 at 8:29 am

    I am also dairy free as well as celiac. Will this recipe work with almond milk, for example? I wonder if it will still thicken as well? This looks amazing and I hope to be able to make it. Thanks!

  • Reply
    Barbara Rigg
    March 12, 2021 at 4:35 pm

    5 stars
    I put some chocolate chips in the bottom of the bowl, then spooned the warm pudding on top. I stirred it gently to produce a marbled effect. I served it with sliced bananas on top. I couldn’t resist!

    • Reply
      Sue Moran
      March 12, 2021 at 5:43 pm

      Whaaaat? Sounds amazing.

      • Reply
        Linda
        March 18, 2021 at 10:15 pm

        That sounds so good and if it wasn’t 1:10am, I’d go into my kitchen right now and make some of your heavenly PB pudding right now!! I can’t wait!!

  • Reply
    Pauline Taylor
    March 12, 2021 at 11:16 am

    Could I please have the ingredients in grams or oz’s don’t know the equivalent of US cups.
    Thanks

  • Reply
    Pamela Gabardi
    March 12, 2021 at 11:10 am

    Hi do you think I could make this low carb by substituting Swerve brown sugar and heavy cream? If so what would measurements be or would they stay the same? Thank you

    • Reply
      Sue Moran
      March 12, 2021 at 12:14 pm

      Both would be used in the same amounts. I wonder though if you might want to water down the cream so the pudding won’t be too rich.

  • Reply
    Lydia Beier
    March 12, 2021 at 8:40 am

    5 stars
    Heaven in a bowl!

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