This homemade pumpkin seed milk is a delicious dairy-free milk that is nut free too!
I’ve been testing a lot of different types of milks in my kitchen lately and just love how easy it is to make them! I hadn’t tried pumpkin seed milk before testing this recipe and I was pleasantly surprised by the flavor and color of this seed milk. It has a nutty flavor and unique green color!
This is a plant milk that I will be using in my pumpkin latte and fall flavored beverages for sure! Pumpkin seeds are also nutritious and offer an array of minerals like manganese and magnesium.
How To Make Pumpkin Seed Milk
For this recipe you will need hulled pumpkin seeds, water, and optional flavorings like salt, cinnamon, vanilla extract and dates or honey. You will also need a high-speed blender and a nut-milk bag for straining the pulp.
Soak the pumpkin seeds in filtered water for 8 hours or overnight. Discard the soaking water and place pumpkin seeds into the high-powered blender and fill with water.
Add in flavoring ingredients like salt, vanilla or dates and blend on high.
Strain the homemade seed milk for best results. I use a mesh bag, but a strainer lined with cheese cloth is another great way to strain the ilk.
If you’re looking for a creamier milk, use less water.
Store leftover pumpkin milk in an airtight container for up to seven days.
Yes, you can freeze pumpkin seed milk for later use. Pour it into an airtight container, leaving some room for expansion, and store it in the freezer. Thaw the frozen milk in the refrigerator and give it a good shake before using. Note that the consistency may change slightly after thawing, but it should still be suitable for most recipes.
The leftover pulp from straining pumpkin seed milk is called pumpkin seed meal. You can add it to smoothies, oatmeal, or use it as an ingredient in baking recipes like muffins or energy bars. It’s a great way to reduce food waste and get the most out of the pumpkin seeds.
Yes, absolutely! Pumpkin seed milk can be customized with various flavorings such as a pinch of cinnamon, a drizzle of maple syrup, a touch of cocoa powder for chocolate milk, or a splash of almond extract. Feel free to experiment with different combinations to suit your taste preferences.
Yes, pumpkin seed milk is an excellent alternative for people with nut allergies as it is nut-free. However, as with any new food, individuals with severe allergies should exercise caution when trying pumpkin seed milk for the first time and consult with their healthcare provider if needed.
More Homemade Seed & Nut Milks:
- How To Make Almond Milk
- Hemp Milk Recipe
- How To Make Cashew Milk
- Macadamia Nut Milk Recipe
- How To Make Your Own Flax Seed Milk
Korean Banana Milk Recipe (With Dairy Free Options)
This easy banana milk recipe is made with natural ingredients and is vegan friendly!
- Yield: 2 cups 1x
- Category: Beverages
- Method: Blender
- Cuisine: Korean
- 1 large banana, ripe (add more banana for a thicker consistency)
- 1 1/2 cups of cold milk – whole milk, coconut milk, oat milk, or your favorite milk of choice
- Optional: 1 teaspoon vanilla extract, 1-2 dates or 1 tablespoon of maple syrup or honey
- Blend the ingredients together in a blender. Blend on high until completely blended. Pour into a serving glass and enjoy immediately.
- Serving Size: 1 cup