Homemade Pudding Mix

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Homemade Pudding Mix (Vanilla, Chocolate & Monk Fruit Options)

Pantry-Friendly • Scoopable • Real Ingredients

Pudding is comfort food at its simplest—but most boxed pudding mixes come with a long list of processed ingredients, preservatives, and artificial colors. This homemade pudding mix is made with real pantry staples like pure cane sugar and non-GMO cornstarch, and it’s just as easy to use as the store-bought kind.

Whether you’re whipping up a quick stovetop treat or filling a pie crust for a family favorite, this mix is versatile, customizable, and can even be made diabetic-friendly with monk fruit sweetener. Just scoop, cook, and enjoy.

What’s

Really

in a Box of Pudding?

Take a look at the label on a typical box of commercial pudding mix:

Jell-O Instant Vanilla Pudding includes:

Sugar
Modified cornstarch
Disodium phosphate
Tetrasodium pyrophosphate
Salt
Monoglycerides
Artificial flavor
Yellow 5 & Yellow 6
BHA (a preservative)

Why Homemade Is Better

This homemade version uses just a handful of quality ingredients:

Pure cane sugar for clean sweetness
Non-GMO cornstarch for natural thickening
Dry milk powder for rich, creamy flavor
Real vanilla (powder or bean) for that classic pudding taste

It’s:

Free from artificial colors, dyes, and preservatives
Easy to make in big batches and store in your pantry
Just as versatile as boxed mixes—great for pudding or pie

Homemade Pudding Mix

Homemade Pudding Mix (With Vanilla, Chocolate & Monk Fruit Options)

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Prep Time 10

Cook Time 10

Ingredients

Homemade Vanilla Pudding Mix

1½ cups pure cane sugar
1 cup non-GMO cornstarch
1½ cups dry milk powder (whole or nonfat)
1 tsp fine sea salt
2 tsp vanilla bean powder Optional
Alternative: 1 vanilla bean (split and scraped, pod included in mix to infuse flavor—remove before cooking)
Store in an airtight container in a cool, dry place for up to 6 months.

Chocolate Pudding Mix Version

1¾ cups pure cane sugar
1 cup non-GMO cornstarch
1½ cups dry milk powder
1/2 cup unsweetened cocoa powder
1 tsp fine sea salt
Mix well and store airtight. Use the same cooking method as vanilla.

Monk Fruit Sweetened Version (Vanilla Only)

Swap the sugar in the vanilla mix for:
½ – ¾ cup monk fruit sweetener
Use exactly the same way as the cane sugar version. Great for low-glycemic or diabetic-friendly desserts.

Instructions

How to Make the Homemade Pudding Mix

To prepare the mix:
Combine the Dry Ingredients
In a large bowl, sift together the sugar, cornstarch, dry milk powder, salt, vanilla bean powder, and cocoa powder (if making chocolate pudding).
Sifting helps eliminate clumps—especially from the cornstarch, powdered milk, and cocoa—and ensures a smooth, even mix.
Whisk Thoroughly
After sifting, whisk well to evenly distribute all ingredients. This ensures that each scoop of mix will cook and flavor consistently.
Store Properly
Transfer the mix to an airtight container or jar and store in a cool, dry place.
The dry milk and vanilla bean powder are shelf-stable when kept away from moisture, and the mix will stay fresh for up to 6 months.
Yield Information
Use 1/2 cup of pudding mix to replace one standard store-bought box of pudding mix (about 4 servings).
This makes it easy to scale recipes or prep several batches in advance.

To Make Cooked Pudding (Any Version)

Makes about 4 servings (2 cups)
½ cup dry pudding mix
2 cups milk (whole or dairy-free)
1 tablespoon butter
1 teaspoon vanilla extract (only if your mix doesn’t include vanilla powder or bean)

Instructions:

Mix the Dry Ingredients
In a small bowl or directly in your saucepan (off the heat), sift 1/2 cup of the pudding mix to break up any lumps—especially important if using cocoa powder.
This helps the cornstarch distribute evenly for smooth thickening.
Add a Portion of Cold Milk
Slowly whisk in 1/2 cup of the milk, stirring until a smooth slurry forms and no dry mix remains.
Add the Remaining Milk
Gradually whisk in the remaining 1 1/2 cups of milk, stirring constantly until fully incorporated.
Cook and Thicken
Place the saucepan over medium heat.
Stir continuously with a whisk or silicone spatula, scraping the bottom and sides of the pan.
Bring to a Simmer
Heat until the pudding reaches a gentle simmer—about 200°F (93°C).
You’ll see thick bubbles rising and the mixture will noticeably thicken.
Simmer Briefly
Once thickened, let it simmer for 30 to 60 seconds, still stirring, to fully activate the cornstarch and eliminate any starchy taste.
Finish and Chill
Remove from heat. Stir in the vanilla (and butter, if using).
Pour into bowls or jars. Press plastic wrap directly onto the surface to prevent a skin from forming, then chill until set.

To Make a 9-Inch Pudding Pie

¾ cup dry pudding mix
3 cups milk
1 to 1½ tablespoons butter
1 to 1½ teaspoons vanilla extract (vanilla version only)
1 pre-baked 9-inch pie crust (graham cracker, cookie, or pastry)
Instructions:
Whisk pudding mix and milk in a saucepan.
Cook over medium heat, whisking constantly until thick and smooth (6–8 minutes).
Stir in butter and vanilla.
Pour into crust. Let cool 15–20 minutes, then chill for at least 4 hours or overnight to set.
Chocolate Pie Tip: Stir in ½ cup chocolate chips or chopped dark chocolate after cooking for a richer, fudgier filling.

Tips & Variations:

Use arrowroot powder for a grain-free thickener
Adjust sweetness to taste in any version
Add zest, cinnamon, or almond extract for creative flavor spins
For a firmer pudding, reduce milk slightly or chill longer
Store mix in a mason jar or airtight container for easy scooping

Tried this recipe?Let us know how it was!