A little-known plant-based milk that is incredibly flavorful, easy to make, and excellent for your health due to its high magnesium content. We are sharing our favorite pumpkin seed milk recipe—give it a try! Let’s get started.
Ingredients for Pumpkin Seed Milk:
- 1 cup raw pumpkin seeds (pepitas);
- 4 cups filtered water;
- A nut milk bag or a large, clean kitchen towel (cheesecloth works too).
How to Make Pumpkin Seed Milk:
- Place the pumpkin seeds in a bowl with a lid;
- Cover with water and let them soak in the refrigerator for about 8 hours. Ideally, do this overnight so it’s ready to finish in the morning;
- The next day, drain and discard the soaking water;
- In a high-speed blender, combine the soaked seeds and 4 cups of fresh water;
- Blend very well until the seeds are completely pulverized;
- Prepare a bowl for straining;
- Place your nut milk bag or clean kitchen towel over the bowl;
- Pour the mixture through the bag/towel and strain thoroughly;
- Store the milk in a sterilized glass bottle;
- Enjoy your homemade milk!
Tips:
You can adjust the ratio to suit your preferred consistency. For a thicker, creamier milk, use less water. If you prefer it lighter, add a bit more. The key is not to exceed your blender’s capacity so the seeds can be fully blended for a smooth, uniform texture.
Properly stored in the refrigerator, this milk will last 3 to 4 days. To extend its shelf life, you can freeze it in ice cube trays. Once frozen, transfer the cubes to a freezer-safe bag or airtight container. Frozen pumpkin seed milk lasts up to 2 months in the freezer.
Did You Know?
Pumpkin seed milk is a fantastic alternative for those with lactose intolerance, as it is naturally dairy-free and casein-free. It is packed with nutrients like B-complex vitamins, iron, magnesium, zinc, and omega-3 fatty acids, and it boasts anti-inflammatory and antioxidant properties. The flavor is very mild and slightly sweet, making it a delicious option for cakes, breads, smoothies, and other recipes.
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