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    In the Kitch » Recipes » Drinks

    Updated: Aug 14, 2024 · Published: Oct 20, 2021 by Joss Dyckson · This post may contain affiliate links ·

    Pumpkin Seed Milk

    Jump to Recipe

    Pumpkin seed milk is an easy, nutritious, dairy-free and vegan, milk recipe. The agave nectar gives the milk its sweetness, and the pumpkin seeds add a subtly nutty and creamy taste.

    Pumpkin seed milk in a small jar on white background with pumpkin seeds in the background.
    Jump to:
    • Sip on Something New This Fall
    • Pumpkin Seed Milk Ingredients
    • How to Make Pumpkin Seed Milk
    • Tips On Straining the Seed Milk
    • Recipe FAQs
    • What to Do With Leftover Pumpkin Seed Pulp
    • ❤️More Pumpkin Recipes You Will Love
    • 📋Recipe

    Sip on Something New This Fall

    The process of milking the seeds will challenge your upper body strength (especially if you are using a nut milk bag), but the added time and effort is worth it for homemade seed milk!

    Pumpkin seeds normally come in a shell, but in this recipe you will be using raw, shelled seeds; this will save time in preparation.

    You can drink it on its own or elevate it by using it in this recipe for fresh strawberry milk instead of cow's milk.

    For more pumpkin-flavored recipes, try out this pumpkin and goat cheese galette, savory creamy pumpkin soup or one of my fall morning favorites: pumpkin spice coffee creamer.

    Pumpkin Seed Milk Ingredients

    Pumpkin seed milk ingredients.
    • pumpkin seeds - they need to be raw and shelled
    • filtered water - for quality purposes
    • salt - a touch of sea salt or pink Himalayan salt as a flavor enhancer and natural preservative
    • vanilla extract - to add flavor
    • agave nectar - or honey

    *Check recipe card for ingredient amounts.

    How to Make Pumpkin Seed Milk

    Pumpkin seeds and water in a bowl.

    Step 1: Soak the Pumpkin Seeds. In a bowl, soak the pumpkin seeds in 2 cups filtered water for 4 hours or overnight.

    Pumpkin seeds and filtered water in a blender jar.

    Step 2: Drain & Process the Seeds. Drain and rinse the pumpkin seeds with cool water. Process the drained pumpkin seeds with 3 cups filtered water and salt in a large blender, until mostly smooth and creamy.

    Chef's Note: It will have a very slight, green hue.

    Plant-based milk dripping through a nut milk bag.

    Step 3: Strain the Milk. Strain the liquid through a nut milk bag or cheesecloth to make it smooth.

    Agave nectar pouring into a measuring glass filled with pumpkin seed milk.

    Step 4: Add Sweetener & Vanilla. Add the vanilla and agave nectar. Mix well.

    A jar of milk on light background, pumpkin seeds scattered around it.

    Step 5: Serve! Serve in glasses or chill first.

    Tips On Straining the Seed Milk

    In the recipe, it calls for either a cheesecloth or a nut milk bag. I prefer to use a nut milk bag. For those who do not know, a nut milk bag is a bag used to extract the liquid from the nuts or seeds.

    Its fabric is strong, easy to clean and has finer woven filters, making creamier, smoother milk. They are washable and reusable, which is a bonus.

    Cheesecloth has its advantages, different sizes being one of them, but tends to be less strong and it may not strain the milk as smoothly. Nut milk bags contain the liquid easier and sometimes have drawstrings at the top.

    Check out the above video to see exactly how to use a nut milk bag.

    Recipe FAQs

    How long does homemade pumpkin seed milk last?

    Store any remaining milk in a glass jar in the fridge. You can chill your fresh pumpkin milk in the fridge for up to 4-5 days. Give it a shake before serving. If it smells sour, it’s gone bad.

    Can you freeze it?

    If you are not going to use the milk in the next few days, you can attempt to freeze it, but I don’t really recommend it. Although the nutritional value is not lost, freezing will cause separation in an unpleasant way.

    If you must, thaw it in the fridge and then try blending it before consumption. If you do decide to freeze it, leave some extra space in the container because milk expands when it freezes.

    What kind of container works best for storing the milk?

    When storing your milk, it is recommended to store them in glass jars because they are airtight and keep milk cold longer.

    What are some benefits of pumpkin milk?

    The shelled seeds contain fiber, antioxidants, potassium, magnesium, vitamin B2, polyunsaturated fatty acids (the good fat), as well as many more vitamins and minerals.

    Consuming pumpkin seeds has also been associated with a lower risk of certain cancers such as breast, prostate and colon.

    The seeds are a natural source of the amino acid tryptophan, which can help promote sleep.

    What to Do With Leftover Pumpkin Seed Pulp

    Pumpkin seed powder in a glass bowl.

    I cringe at the thought of throwing good pulp away when there are so many ways to use it up! Check out a few of the ways below:

    • Dry it at a low temperature in the oven, cool and process it to make a pumpkin powder for smoothies, baking, salads, cereal, yogurt, soups, etc.
    • Form it into a crust for desserts, pizzas, etc.
    • Make crackers.
    • Make energy bites.
    • Make a spread.
    Pumpkin seed milk in a small jar on white background and pumpkin seeds in the background.

    ❤️More Pumpkin Recipes You Will Love

    • Fall pumpkin party punch in a glass with orange slice garnish.
      Fall Pumpkin Party Punch
    • Toasted marshmallow pumpkin spice latte in coffee mug.
      Toasted Marshmallow Pumpkin Latte
    • Top view of pumpkin spice oatmeal in a white casserole dish on wooden cutting board.
      Pumpkin Pie Spice Baked Oatmeal
    • Pumpkin fluff dip in a bowl with crushed Biscoff cookies.
      Pumpkin Fluff Dip Dessert

    If you tried this Pumpkin Seed Milk Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

    📋Recipe

    Pumpkin seed milk in glass with pumpkin seeds on the side.

    Pumpkin Seed Milk

    Joss Dyckson
    Pumpkin seed milk is an easy, nutritious, dairy-free and vegan milk recipe. The agave nectar gives the milk its sweetness, and the pumpkin seeds add a subtly nutty and creamy taste.
    5 from 2 votes
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    Prep Time 5 minutes mins
    Soak Time 4 hours hrs
    Total Time 4 hours hrs 5 minutes mins
    Course Drinks
    Cuisine American
    Servings 4
    Calories 125 kcal

    Ingredients
     
     

    • 1 cup raw pumpkin seeds - shelled
    • 5 cups filtered water - divided
    • ¼ teaspoon salt - sea salt or Himalayan
    • 1 teaspoon vanilla extract
    • 2-3 tablespoons agave nectar - or to taste

    Instructions
     

    • In a bowl, soak the pumpkin seeds in 2 cups filtered water for 4 hours or overnight.
      1 cup raw pumpkin seeds
      Pumpkin seeds and water in a bowl.
    • Drain and rinse the pumpkin seeds with cool water. Process the drained pumpkin seeds with 3 cups filtered water and ¼ teaspoon salt in a large blender, until mostly smooth and creamy. It will have a very slight, green hue.
      Pumpkin seeds and filtered water in a blender jar.
    • Strain the liquid through a nut milk bag or cheesecloth to make it smooth.
      Nut milk squeezing through a nut milk bag.
    • Add the vanilla and agave nectar. Mix well. Serve!
      1 teaspoon vanilla extract, 2-3 tablespoons agave nectar
      Agave nectar pouring into a measuring glass filled with pumpkin seed milk.

    Equipment

    • Nut milk bag
    • Blender

    Notes

    • If you're doubling the recipe, make sure to adjust the filtered water amounts.
    • Store any remaining milk in a glass jar in the fridge.
    • Keeps up to 4-5 days in the fridge.
    • Give it a shake before serving. If it smells sour, it’s gone bad.
    • If you are not going to use the milk in the next few days, you can attempt to freeze it, but I don’t really recommend it. Although the nutritional value is not lost, freezing will cause separation in an unpleasant way.
    • When storing your milk, it is recommended to store them in glass jars because they are airtight and keep milk cold longer.

    Nutrition

    Calories: 125kcalCarbohydrates: 10gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.01gSodium: 156mgPotassium: 131mgFiber: 1gSugar: 7gVitamin A: 3IUVitamin C: 2mgCalcium: 13mgIron: 1mg

    Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.

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