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Making your own nut and seed milks can be so much more affordable than store-bought versions - plus, when you realize how easy they are to make, it’s hard going back!
One thing that makes pumpkin seed milk so easy to make is that you don't have to strain the milk for it to be useable - with a high-power blender (like a Blendtec) you can pulverize the seeds to point where the end result is creamy and smooth without straining!
This also means that you get all of the benefits of consuming the whole pupkin seed - which contains plenty of fiber, protein, packed with powerful antioxidants.
Plus, I love it’s beautiful blue-green seafoam hue! It's super creamy and slightly nutty, making it a perfect pairing with coffee, grain-free granola, smoothies, and adaptogenic lattes.
Scroll down for the recipe!
Pro-tip: I love to stock up on a lot of my go-to healthy dry goods and superfoods at Thrive Market! They offer a 25-50% discount on a lot of natural living products and my favorite healthy pantry items.
RAW PUMPKIN SEED MILK
1 cup organic raw pumpkin seeds (I get mine from Thrive Market or from a local grocer)
3 cups filtered water
Combine all ingredients and blend in your Blendtec for 3 minutes .
Voila! That's it! Pour into a glass container and store in the fridge. Because this is a raw seed milk, a batch will last around 4 days - possibly longer, but I usually go through mine before then!
You can soak the seeds for 8 hours prior to blending to help aid in digestion, but it’s not necessary.
I like my pumpkin seed milk plain, but you can add a sweetener if you like (e.g., monkfruit, honey, maple syrup, dates). You can also add some pumpkin pie spice to turn your plain pumpkin seed milk into pumpkin spice milk!