Homemade Pumpkin Seed Milk

5 from 1 vote

Homemade Pumpkin Seed Milk

Pumpkin seed milk is unbelievably creamy, delicious, and so easy to make with just two ingredients: pumpkin seeds and water! It has a naturally rich, subtly nutty flavor that’s delicious even without any added sweetener. Use it anywhere you’d use your favorite plant-based milk—pour it into coffee, froth it for a pumpkin spice latte, blend it into our pumpkin shake, splash it over cereal or granola, or enjoy it straight from the glass.

Prep Time10

Blending and Straining Time5

Total Time15

Course: Drink, Ingredient

Cuisine: American

Diet: Gluten Free, Low Lactose, Vegan, Vegetarian

Servings: - 3 servings

Calories: 274kcal

Author: Michelle Cehn

Equipment

1 Nut Milk Bag
1 Funnel

Ingredients

1 cup raw pumpkin seeds
2-3 cups water

Optional Additions:

¼ teaspoon vanilla extract
¼ teaspoon salt
2 Medjool dates
1-2 tablespoons maple syrup or agave nectar

Instructions

Boil water and remove from heat. Add the pumpkin seeds and soak for 10 minutes. Drain.
In a blender, add the pumpkin seeds and water. Blend for 1-2 minutes until smooth and creamy.
In a medium-large bowl, place a nut milk bag. Pour the cream into the nut milk bag, twist the bag closed around the liquid, and and using both hands, gently squeeze until all the liquid has strained through the bag and only the thick crumbly pulp remains.
Using a funnel, pour the pumpkin seed milk into a jar and store in the refrigerater for up to 3 days.

Notes

Milk Consistency - Use 2 cups water for a creamy, creamer-like milk and 2.5 or 3 cups water for a lighter milk.
High-Powered Blender - If you have a high-powered blender, you can skip the soaking step and simply blend the raw pumpkin seeds with water.
Leftover Pulp Suggestions - Pumpkin seed pulp can be used in smoothies, muffins, oatmeal, and beyond. Store in the refrigerator or freeze for later use.

Nutrition