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    Home » Recipes » Drinks

    DIY Spiced Pumpkin Seed Milk — 2 Ways

    Published: Oct 24, 2014 · Modified: Jun 4, 2019 by Audrey · This post may contain affiliate links · 6 Comments

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    DIY Spiced Pumpkin Seed Butter -- 2 Ways {Gluten-Free, Vegan, Paleo, Raw, Refined Sugar-Free}

    After sharing a pumpkin cheesecake and a carob pumpkin tart with you earlier this week, I figured I'd keep the pumpkin theme going but share something on the simpler side: a DIY spiced pumpkin seed milk -- 2 ways. It's a really delicious and versatile alternative for a dairy-free milk, and it's also a nut-free milk, so those with dairy and nut allergies can enjoy it too, which is my favorite part ;) . It's wonderful on its own, flavored with chocolate, chilled, or warmed. It can also be used to make an awesome pumpkin spice latte if you use it as the non-dairy milk base in a recipe like this = yum!

    DIY Spiced Pumpkin Seed Milk -- 2 Ways {Gluten-Free, Vegan, Paleo, Raw, Refined Sugar-Free}

    I'm sharing a small batch recipe meant for personal use as I like to make this fresh each time, but feel free to double or triple the quantities for a larger batch (see notes on storage at the end of the recipe). I absolutely loved the chocolate pumpkin seed milk (possibly my favorite chocolate milk to date), but the plain spiced pumpkin seed milk was really a treat too, so I decided to share both versions with you.

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    DIY Spiced Pumpkin Seed Milk -- 2 Ways

    pumpkin seed milk -- homemade recipe
    Print Recipe

    ★★★★★

    5 from 1 reviews

    For when you're craving pumpkin themed recipes...Try this simple, DIY spiced pumpkin seed milk -- 2 ways. Dairy-free and no refined sugar. Delicious!!

    • Author: Audrey @ Unconventional Baker
    • Prep Time: 17 minutes
    • Cook Time: 2 minutes
    • Total Time: 19 minutes
    • Yield: 1 cup
    • Category: Drinks
    • Method: Blender
    • Cuisine: Refreshment

    Ingredients

    Spiced Pumpkin Seed Milk:

    • ½ cup raw pumpkin seeds (pepitas) — soaking in 1 cup water
    • 2 cups water, divided
    • ½ tsp cinnamon
    • 1/16 tsp cloves
    • 1 tsp vanilla
    • 1 – 2 tablespoon maple syrup {I only used 1 tbsp}

    Chocolate Pumpkin Seed Milk:

    • add 1 ½ tbsp cocoa powder to the above ingredients

    Instructions

    1. Soak pumpkin seeds in 1 cup water overnight or at least for a few hours (see notes at the end for a quicker version)
    2. Strain the seeds. Place them in a blender (a high power blender, like a Vitamix is best). Add in 1 cup water and all remaining ingredients. If you want a chocolate milk version, add in the cocoa powder too. Blend on high for a few minutes until everything is smooth.
    3. Strain contents through a nut milk bag (squeeze out as much as you can) and enjoy the resulting milk!

    Notes

    Alternative Directions for a Quick (Not Raw) Version: Instead of soaking overnight, place nuts into a bowl and cover with boiling water. Let soak for 15 minutes, then strain and blend as per recipe directions.

    Use remaining pulp in baking or compost.

    If you make a larger batch, store leftovers in the fridge. It will keep for 3 days. You may need to give it a shake if it separates a bit the next day (which is natural).

    Did you make this recipe?

    Tag @unconventionalbaker on Instagram and hashtag it #unconventionalbaker

    DIY Spiced Pumpkin Seed Milk -- 2 Ways {Gluten-Free, Vegan, Paleo, Raw, Refined Sugar-Free}

    Enjoy!

    xo Audrey

    ~~

     This post contains an affiliate link to: Vitamix blender.

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    Reader Interactions

    Comments

    1. Odelia says

      June 27, 2021 at 3:01 pm

      The recipe show:
      2 cups water, divided

      But you use 1 cup only in the blender so what is the other cup of water for?

      Reply
      • Audrey says

        June 30, 2021 at 3:44 pm

        Hi Odelia, the first cup is used in step 1 to soak the seeds (this water gets discarded once soaking is done). The second cup is used to make the actual "milk".

        Reply
    2. James says

      June 02, 2020 at 4:25 pm

      I have had the same problem with this milk smelling foul

      Would adding salt help?

      Thanks

      ★★★★★

      Reply
      • Audrey says

        June 16, 2020 at 2:46 pm

        Hi James, how long did you soak the seeds for?

        Reply
    3. meri says

      May 02, 2018 at 4:34 am

      Hey I tried to make pumpkin seed milk. I had the seeds soaking for two nights (in room temp, should i have had them in the fridge?) and rinsed them well after. There is a weird smell however and it makes me wonder whether i spoiled my milk/seeds.

      Reply
      • Audrey says

        May 02, 2018 at 9:43 pm

        Hi Meri, yes, the smell would be an indication that they may have gone off. The soaking time should usually be no longer than a few hours or overnight (i.e. 8-10 hours), as otherwise the seeds can sometimes become moldy while sitting in water. I wouldn't drink it in this case just to be safe.

        Reply

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    I'm Audrey—a baker, blogger, and author who loves to create and explore simple, wholesome, and allergy-friendly recipes. I hope you enjoy the site and find something yummy to make!

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