1/4 cup (50 mL) shelled unsalted pistachios, toasted and chopped
Whisk milk and pistachio spread in medium saucepan. Heat over medium heat, stirring, just until starting to boil.
Meanwhile, whisk together egg yolks, sugar, cornstarch, salt and vanilla in heatproof bowl until you have a smooth paste.
Gradually whisk half of the hot milk mixture into the paste, then pour entire mixture back into saucepan.
Return saucepan to stovetop over medium heat and cook, whisking constantly, 2 to 3 minutes or until mixture begins to bubble. Continue cooking and whisking for 1 minute longer. Remove from heat and whisk vigorously for 20 seconds.
Strain through fine mesh sieve into clean heatproof bowl.
Place plastic wrap directly on surface. Refrigerate until cold, at least 1 hour.
Whip cream in cold bowl with electric beaters until medium peaks form. Gently fold half of the whipped cream into pudding until just combined.
Divide pudding evenly among 8 serving dishes.
Top each with a dollop of remaining whipped cream. Sprinkle with pistachios.