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How To Make Pumpkin Seed Milk

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Homemade pumpkin seed milk is a delicious and creamy nut-free alternative to almond milk, and it can be used in many recipes!

Nut-free milk made with raw pumpkin seeds

Pumpkin seeds are one of my favorite things to eat.

I love them toasted and sprinkled on top of salads, as a snack, in stir-fries...

They also make a great alternative to nut butters, like almond and cashew, if you're allergic. These Healthy Cookie Bars use my Homemade Pumpkin Seed Butter in just such a way.

In the same vein as almond meal, you can also grind raw pumpkin seeds and use them as you would the aforementioned. I love the taste they add to these Nut-Free Chocolate Chip Cookies.

Recipe steps

Raw pumpkin seeds...

Soaking...

Homemade pumpkin seed milk recipe

Wouldn't you know it, they also make a tasty milk?!

While this Homemade Coconut Milk tops the list of 'recipes I make every week', pumpkin seed milk is becoming a close second, and it's a milk that's well-tolerated by everyone in our home.

Now, you really do have to like pumpkin seeds to enjoy this milk, I think. The flavor is reminiscent of the seed, though in a subtler way.

I enjoy using it in just about any recipe that calls for milk, particularly smoothies!

Recipe notes

This is the nut milk bag I use.

Nut-free milk made with raw pumpkin seeds
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How To Make Pumpkin Seed Milk

Homemade pumpkin seed milk is a delicious and creamy nut-free alternative to almond milk and it can be used in many recipes!
Cook Time0 minutes
Blend Time:2 minutes
Total Time2 minutes
Servings: 3 cups
Author: Lauren Goslin

Ingredients

  • 3 cups water
  • ½ cup raw pumpkin seeds
  • ⅛ teaspoon sea salt

Instructions

  • Add the seeds to a small bowl.
  • Soak the seeds overnight or for at least four hours. This ensures the seeds are more digestible and blend the best they can.
  • Drain and rinse the seeds.
  • Add the soaked seeds, three cups of fresh water, and salt to a high speed blender.
  • Blend 1-2 minutes until well combined.
  • Strain through a nut milk bag (see Notes).
  • Keep stored in an airtight container in the fridge.

Notes

Calculations for the nutritional information varied greatly, depending on which brand of seeds I chose; the facts above are taken directly from my package of NOW raw organic pumpkin seeds and are for 1/2 cup of pumpkin seeds.
WW SmartPoints: 11

Nutrition

Calories: 340kcalCarbohydrates: 6gProtein: 18gFat: 15gFiber: 4g

If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!

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  1. Jennifer

    I love pumpkin seeds too, so I can't wait to try this! By the way, I was wondering if you have heard of Gabby Bernstein. If not, I would highly recommend her books especially The Universe Has Your Back. Also, congrats on your pregnancy! I have four kids and it's a lot of fun especially as they get older.

    Reply

    • Lauren

      Thanks so much, Jennifer! I have heard of her, but not her book, I'll have to take a peek at it. Thanks again for your nice comment. 🙂

      Reply