DIY Spiced Pumpkin Seed Milk — 2 Ways


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


  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!


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).