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
Units
Scale
- 1 cup raw pumpkin seeds, soaked overnight (150g)
- 3 cups water (720g)
- 3 dates, pitted, or more to taste
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon pumpkin pie spice, or more to taste
- a couple pinches of salt, or to taste
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
- Soaking Time: 8 hours
- Cook Time: 0 minutes
- Category: Drinks
- Method: Blender
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
