Attention, pumpkin spice lovers! Up your autumn sipping routine with this healthy homemade pumpkin seed milk! With hints of vanilla and warm pumpkin pie spice (if you like), it's like a cozy sweater for your insides and an easy way to get your coffee or tea fix without the hefty price tag.
Plus, if you're allergic to nuts and need a healthy dairy-fee alternative to almond or cashew milk, this is the perfect recipe!
I used to have a Starbucks just outside my apartment in the East Village (NYC)(Mudd Coffee was also right down the street). And like clockwork every fall, (especially on the weekends) I'd grab a pumpkin spice latte and have a walk around the city and run errands.
Now that I live in Italy (which, by all measures, is the land of amazing cappuccinos and lattes 😊), I need to make my own pumpkin-spiced recipes because, sadly, they haven't caught on to the pumpkin spice trend here yet!
And anyway Italy has very few Starbucks, with the nearest one to us 45 minutes away in Venice, or an hour away in Verona. (Interestingly, Howard Shultz is said to have gotten the inspiration for Starbucks in Verona because of its famed local coffee culture).
The Verona Starbucks (mall location) is severely underwhelming and sterile without an ounce of warmth, so it's best to get my fix at home, starting with this recipe!
If you love this recipe, you might also enjoy my Homemade Almond Milk Recipe or my 99-year old Granny's Pumpkin Bread recipe.
Jump to:
Why You'll Love This Recipe
- A perfect dairy-free alternative to traditional pumpkin spice lattes
- Easy nut-free dairy milk alternative for those with nut allergies
- Packed with nutrients from pumpkin seeds (hello, zinc and magnesium!)
- Customizable sweetness and pumpkin spice levels
- Affordable alternative to almond milk or other nut milk varieties
- Perfect for drinking as is or added to tea or fall smoothies
Ingredients
- raw pumpkin seeds
- water
- dates (sub maple syrup or honey)
- pure vanilla extract
- homemade pumpkin pie spice (or favorite brand)
- salt
See recipe card for quantities.
How to Make Pumpkin Seed Milk Step-by-Step
1. Soak seeds. Soak pumpkin seeds in water (covered) overnight, rinse, and drain using a fine mesh strainer.
2. Blend the ingredients. Add everything to a blender and mix on high until the the milk is smooth.
3. Adjust seasonings and strain. Add more dates for sweetness or more pumpkin spice if desired. Strain and serve or store, Enjoy!
Hint
For an extra indulgent treat, try warming the milk gently on the stove and topping it with a sprinkle of cinnamon. It's like a fall hug!
Find detailed instructions in recipe card.
Substitutions
- Regular Pumpkin Seed Milk: Omit the pumpkin spice for an unflavored milk
- Sunflower seeds: Try raw sunflower seeds for a different flavor or cheaper option
- Maple Syrup or Honey: Substitute the dates with maple syrup or honey
- Homemade Pumpkin Pie Spice: Substitute your favorite pumpkin pie spice (which can be expensive) with this McCormick's copycat pumpkin pie spice recipe
Variations
- Unsweetened (plain) pumpkin seed milk: Omit dates, vanilla extract, and pumpkin spice
- Protein Boost: Blend in 1 tablespoon of chia seeds, just know it will thicken the almond milk since chia seeds can hold up to 10 times their weight in liquid
Equipment
- Vitamix or other High-speed blender
- Nut milk bag or fine-mesh strainer with cheesecloth (what I use)
- Large bowl or measuring cup
- Airtight container for storage
Storage
Store the pumpkin seed milk in a repurposed glass jar or airtight container in the refrigerator. It will keep fresh for up to 7 days. Give it a good shake before using, although it doesn't seem to separate as some nut milk can.
Serving
Serve this dairy-free milk chilled over ice in the summer, piping hot in the winter with a cinnamon stick and homemade marshmallow, use it in your morning coffee or for a spot of tea! It also makes a delcious instant pumpkin spice latte, or warm it up for your kids for a cozy bedtime drink.
It's also fantastic in fall-inspired smoothies, as a base for overnight oats and chia seed pudding, or to dip your favorite chocolate chip cookies into!
Top Tips
- Soak your pumpkin seeds overnight for the creamiest milk
- Add more pumpkin pie spice if you want more than a subtle pumpkin spiced taste
- For a much sweeter dairy-free pumpkin spice milk, add more dates or even maple syrup
- Don't discard the pumpkin seed pulp - use it in baking, added to pancake batter, to make protein balls, or add to smoothies for extra nutrition
- Pumpkin seeds are naturally high in the amino acid tryptophan which the body converts into serotonin and melatonin, which are hormones that promote better sleep.
FAQ
If you have allergies to nuts this is a perfect dairy-free milk option that tastes just as great.
While you can make pumpkin seed milk without soaking them first, the milk will be much creamier after soaking properly. And you can check out my homemade almond milk post to learn how to quick soak seeds and nuts.
Make your own using my McCormick's Pumpkin Pie Spice copycat recipe, or add a little powdered cinnamon, ginger, nutmeg, and allspice to taste.
More Easy Pumpkin Recipes
📖 Recipe
Easy Pumpkin Seed Milk (Dairy-Free Milk Recipe)
- Total Time: 5 minutes
- Yield: 4 cups 1x
- Diet: Gluten Free
Description
Attention, pumpkin spice lovers! Up your autumn sipping game with this homemade pumpkin spiced pumpkin seed milk. With hints of vanilla and warm pumpkin pie spice, it's like a cozy sweater for your insides and an easy way to get your coffee fix without the hefty price tag.
Ingredients
- 1 cup raw pumpkin seeds, soaked overnight (150g)
- 3 cups water (720g)
- 3 dates, pitted, or more to taste
- ½ teaspoon pure vanilla extract
- ¼ teaspoon pumpkin pie spice, or more to taste
- a couple pinches of salt, or to taste
Get Recipe Ingredients
Instructions
- Soak the seeds. Soak pumpkin seeds in water (covered) overnight, rinse, and drain using a fine mesh strainer.
- Blend. Add water, pumpkin seeds, dates, vanilla extract, pumpkin pie spice, and salt to a blender and mix on high speed for 1 minute (if using a Vitamix) or 2 to 3 minutes (for regular blender) until the mixture is smooth.
- Adjust flavors and strain. Taste and adjust sweetness or more pumpkin spice if desired. Strain the mixture through a nut milk bag or fine-mesh strainer lined with cheesecloth and use immediately, or refrigerate in an airtight container.
Notes
- Soak your pumpkin seeds overnight for the creamiest milk
- Add more pumpkin pie spice if you want more than a subtle pumpkin spiced taste
- For a much sweeter dairy-free pumpkin spice milk, add more dates or even maple syrup
- Don't discard the pumpkin seed pulp - use it in baking, added to pancake batter, to make protein balls, or add to smoothies for extra nutrition
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Drinks
- Method: Blender
- Cuisine: American
Nutrition
- Serving Size: ¼ cup
Food Safety
- Use clean utensils and containers
- Store pumpkin seed milk in the refrigerator promptly after making
- Consume within 3-4 days for best quality and safety
See more guidelines at USDA.gov.
Henry says
This is delicious and a lot cheaper than almond or cashew milk. The kids love it! Great recipe:)
Serena C. says
Been making oat milk for months but this is so much simpler. No slimy texture issues and way faster clean-up time! Plus, it's never sitting in plastic-lined cartons (which I'm trying to cut out of our lives completely) - total win-win. I didn't add any pumpkin spice because we also use this for cereal:)
Dooly B. says
A great alternative to almonds or cashews (which are out of control expensive)! Added the leftover pulp to my protein smoothie and it made it super creamy without any weird taste:) Love the flavor, but added a little more pumpkin spice to it than the recipe called for.