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Homemade Pudding Mix

Homemade Pudding Mix (With Vanilla, Chocolate & Monk Fruit Options)
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Prep Time 10 minutes
Cook Time 10 minutes

Ingredients
  

Homemade Vanilla Pudding Mix

Chocolate Pudding Mix Version

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!