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    Home » Recipes » Smoothies & Drinks

    How To Make Pumpkin Seed Milk

    Published: Aug 19, 2019 · Modified: Jun 21, 2022 by Lauren · This post may contain affiliate links · 3 Comments

    Jump to Recipe  ↓

    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

     

    An alternative to almonds

    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 Vegan, GF, Nut-Free Chocolate Chip Cookies.

    Nut-free milk

    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!

    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 mins
    Blend Time:2 mins
    Total Time2 mins
    Course: Beverages
    Cuisine: American
    Keyword: Dairy-free, Milk, Nut-free, Pumpkin seed
    Servings: 3 cups
    Calories: 340kcal

    Ingredients

    • 3 cups water
    • ½ cup raw pumpkin seeds
    • ⅛ tsp 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

    Fiber: 4g | Calories: 340kcal | Fat: 15g | Protein: 18g | Carbohydrates: 6g

    Notes:

    This is the nut milk bag I use.

    Some of the items I use in this recipe include:


    Some recipe steps:

    Raw pumpkin seeds...

    Soaking...

    Homemade pumpkin seed milk recipe

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    Filed Under: Smoothies & Drinks

    Reader Interactions

    Comments

    1. Jennifer

      August 19, 2019 at 7:19 pm

      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

        August 22, 2019 at 5:51 pm

        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

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    Hi there, I'm Lauren Goslin, and I've been a food blogger for over ten years. My goal with this blog is to show you healthy, lower sugar recipes that my family and I enjoy.

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