Pumpkin Seed Milk

Homemade pumpkin seed milk is creamy, delicious, and surprisingly easy to make! You only need a few simple ingredients to whip up this tasty plant-based milk right in your own kitchen. It has a mild, nutty flavor that works beautifully in milkshakes, baking recipes, and creamy pumpkin lattes. Best of all, you can adjust the sweetness to your liking and skip the extra additives often found in store-bought options!

If you love making this DIY plant milk recipe, make sure to try these homemade almond milk, cashew milk, peanut butter milk, and vegan coffee-creamer recipes. Passionate about pumpkin? Don’t miss our roundup of the best 25+ pumpkin recipes!

Why You’ll Love this Dairy-Free Seed Milk

Ready for a little change from almond and oat milk?

• A Fresh Take on Plant-Based Milk. Pumpkin seed milk has a mild, nutty flavor that brings something different to your daily coffee, smoothie, or breakfast bowl.
• Your Blender Does the Hard Work. No fancy equipment or complicated techniques needed!
• A Clever Way to Use Pumpkin Seeds. Pumpkin seeds are more than just a crunchy snack or salad topper.
• Skip the Long Ingredient List. Homemade pumpkin seed milk lets you decide exactly what goes into your glass.
• Sweetness Is Totally Up to You. Prefer your milk unsweetened? Go for it! Want a touch of vanilla, maple syrup, or a couple of dates? You can customize every batch to match your taste.

Key Ingredients and Substitutions

Here’s what you’ll need to make this dairy-free plant milk at home:

• Pumpkin Seeds – Give the milk its creamy texture, mild nutty flavor, and nutrients. Use raw, unsalted pumpkin seeds for the most neutral taste. Pepitas (hulled pumpkin seeds) work great, too, and are easy to blend.
• Water – Turns the pumpkin seeds into a smooth, pourable milk. Use less water for a richer, creamier result or add more for a thinner consistency. For extra creaminess, try blending in a little more pumpkin seed butter (or peanut butter if you don’t have pumpkin seed butter.)
• Vanilla Extract – Adds a warm, sweet flavor that makes homemade pumpkin seed milk extra delicious in coffee (like in this boba coffee), smoothies, and baked oatmeal (or overnight oats). You can skip it for an unflavored version or substitute a little vanilla bean paste.
• Salt – Brings out the pumpkin seeds’ natural nuttiness and balances the sweetness. Fine sea salt works well, but you can leave it out if you prefer a no-salt version.
• Medjool Dates – Add natural sweetness and a subtle vegan caramel-like flavor. Remove the pits before blending, and use soft dates for easier blending. If your dates are firm, soak them in warm water for about 10 minutes first. You can also substitute a little more maple syrup or agave nectar.
• Maple Syrup (or Agave Nectar) – Maple syrup gives the milk a cozy, caramel-like flavor, while agave has a more neutral taste. Start with a small amount, blend, and add more until it’s just right. You can also use date syrup or skip the sweetener entirely for an unsweetened version.

How to Make Milk From Pumpkin Seeds

In just three steps, your smooth and creamy milk will be ready to enjoy.

Make It Extra Creamy

The beauty of homemade pumpkin seed milk is that you control the consistency.

For an extra-rich, creamer-like milk, use:

• 1 cup pumpkin seeds + 2 cups water

For a slightly lighter everyday milk, use:

• 1 cup pumpkin seeds + 2½ to 3 cups water

If coffee is your main mission, start with 2 cups. You can always thin it with additional water after blending if it’s richer than you’d like.

Don’t Toss the Pumpkin Seed Pulp!

After straining your milk, you’ll be left with a soft, crumbly pumpkin seed pulp. Consider it a bonus ingredient rather than kitchen waste.

Try adding the pulp to:

• Smoothies
• Oatmeal
• Muffins or quick breads
• Pancakes
• Homemade energy bites

Store leftover pulp in an airtight container in the refrigerator if you plan to use it soon, or freeze it for later.

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