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!
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.
PrintDIY Spiced Pumpkin Seed Milk -- 2 Ways
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!!
- 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
- Soak pumpkin seeds in 1 cup water overnight or at least for a few hours (see notes at the end for a quicker version)
- 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.
- 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).
Enjoy!
xo Audrey
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This post contains an affiliate link to: Vitamix blender.
Andreas says
Hi Audrey
Many thanks for the beautiful recipes!
Are you using roasted pumpkin seeds or fresh ones out of a pumpkin you use for cooking?
Greetings
The Real Person!
Hi Andreas, you can use either kind. I use raw ones usually though.
Odelia says
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?
The Real Person!
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".
James says
I have had the same problem with this milk smelling foul
Would adding salt help?
Thanks
The Real Person!
Hi James, how long did you soak the seeds for?
meri says
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.
The Real Person!
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.