DIY Spiced Pumpkin Seed Milk — 2 Ways

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

{Gluten-Free, Vegan, Paleo, Raw, Refined Sugar-Free, SCD-Friendly}

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}

This is the chocolate version of this DIY spiced pumpkin seed milk. You can see the regular spiced pumpkin seed milk version in the photo above.

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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


  • Author: Audrey @ Unconventional Baker
  • Prep Time: 17 mins
  • Cook Time: 2 mins
  • Total Time: 19 minutes
  • Yield: 1 cup

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
  • 12 tbsp 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).

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

Enjoy!

xo Audrey

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 This post contains an affiliate link to: Vitamix blender.

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      • Audrey

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