Pumpkin Seed Milk (Pepita Milk) Recipe
Homemade Pumpkin Seed Milk is a delicious dairy free alternative that tastes similar to almond milk. The bonus is that pumpkin seed milk doesn’t require presoaking the seeds so you can make it on demand.
Pumpkin seeds are packed with protein, magnesium, zinc, iron and manganese which makes this milk alternative so nutritious. Pumpkin seeds are also a good source of tryptophan. You know how turkey is famous for making you feel sleepy and sort of zen after eating it? That’s due to the high tryptophan content in turkey. A handful of pumpkin seeds or a glass of pumpkin seed milk in the evening can really help you get a good night’s sleep.
Pumpkin Seed Milk is easy to make at home and you can do it all in under 15 minutes including clean up. All that’s necessary is a high-powered blender and some cheesecloth or a nut milk bag. Store in the fridge to maintain freshness and enjoy it within 5 days.
Healthy Habit: Making plant milk at home is a real upgrade to buying boxed plant milk in the store. Some brands of dairy free alternatives contain additives and stabilizers such as gums, carrageenan, or even flavours and excess sugar. If you have time to make it at home then you have the benefit of knowing exactly what has gone into your plant milk and you can’t beat the fresh taste!
Frequently Asked Questions About Pumpkin Seed Milk
Is Pumpkin Seed Milk Healthy?
Pumpkin seed milk can be a great milk alternative for those avoiding dairy in their diets or those who can’t have almond milk due to nut allergies. 8oz of pumpkin seed milk provides 6.8 grams of protein and 11 grams of healthy fats. Pumpkin seeds are rich in many nutrients such as magnesium, potassium, zinc, iron and manganese. Pumpkin seed milk does not have the same nutritional profile as dairy milk however which is important to keep in mind as you find a balance of nutrition for your lifestyle.
Does Pumpkin Seed Milk Have Protein?
Yes, 8 oz of homemade pumpkin seed milk contains 6.8 grams of plant protein. Very comparable to 1% dairy milk which contains 7.7 grams of protein per 8 oz. (Click here for the source of this information.)
What Does Pumpkin Seed Milk Taste Like?
Pumpkin Seed Milk tastes remarkably like almond milk. It’s creamy and lightly sweet and if you’re already a fan of dairy free alternative beverages you will love pumpkin seed milk.
How Do You Make Pumpkin Seed Milk?
- Add filtered water, pumpkin seeds (and optional ingredients if desired) to a high powered blender and blend for 1-2 minutes.
- Slowly pour the pumpkin seed milk through a cheese cloth or nut milk bag into a clean vessel and squeeze to get all the liquid extracted from the pulp.
- Store in the fridge for freshness and enjoy within 5 days.
Tips for Making Pumpkin Seed Milk
- Be sure to buy raw pumpkin seeds
- If you cringe at the thought of tossing the left over pumpkin seed pulp this site gives some helpful suggestions for avoiding food waste and using the pulp in creative ways.
- Pumpkin seeds are a great pantry staple. If you always have them on hand then you are just minutes away from fresh delicious milk or simply eat a handful with some shredded coconut and chocolate chips for my favourite trail mix.
More Recipes to Enjoy Around the Table
I love making homemade hot chocolate because I can control the amount of sugar. I also love knowing every single ingredient that goes into making my drink.
These Sunbutter cookies are packed with nutritious ingredients like rolled oats, raw sunflower seeds, shredded coconut, ground flaxseed and sunflower seed butter.
Carrot Cake Energy Balls are gluten-free and sweetened naturally with maple syrup. They keep well in the fridge and freezer. And good news! You don’t need a food processor to make these healthy treats. Just use a box grater.
Save Pumpkin Seed Milk Recipe to Pinterest
Pumpkin Seed Milk Recipe
How To Make Pumpkin Seed Milk
Equipment
- high powered blender
- cheese cloth or nut milk bag
Ingredients
- 4 cups filtered or distilled water
- 1 cup raw pumpkin seeds
Optional Add-Ins
- pinch of sea salt
- 1/2 tbsp pure maple syrup
- 1/4 tsp pure vanilla extract
Instructions
- Add filtered water, pumpkin seeds and optional ingredients if desired to a high powered blender and blend for 1-2 minutes.
- Slowly pour the pumpkin seed milk through a cheese cloth or nut milk bag into a clean vessel and squeeze to get all the liquid extracted from the pulp.
- Store in the fridge for freshness and enjoy within 5 days.
If you make this recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went! Let’s connect on Instagram and tag me in your food pics!
‘Til next time,
Christy
Based on 1 Review(s)
Christy Faber
Hi! I’m Christy, a happy wife and mother to three boys, a nutritionist, a food lover and a Canadian. Creating and experimenting in the kitchen is my idea of an afternoon well spent. To me, a clean kitchen is an empty canvas of possibility and that means my kitchen never stays clean for long. My dream is that one or more of the recipes I share here will inspire you, perhaps even becoming a cherished family favourite.
You May Also Like
Lacto Fermented Leeks
Easy Broccoli Goat Cheese Quiche Recipe
