• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Savory Lotus

simple clean eats + healthy treats

  • About
  • Recipes
  • Healthy Living
  • Resources
  • Safe Skincare
    • BEAUTYCOUNTER
    • PRIMALLY PURE
  • MEAL PLANS

By Katja Heino 52 Comments
Savory Lotus may receive commissions from purchases made through links in this post.

How to Make Pumpkin Seed Milk

Jump to Recipe

top view of glass jar with milk in it

Move over almond and coconut milk, there’s a new milk in town that has won my heart.

Have you ever tried pumpkin seed milk?  If not, you are in for a real treat.

Having been dairy free for many years, I have tried every non-dairy milk alternative out there and have been making my own on a regular basis. I’m not really down with boxed milks as they usually contain unhealthy vegetable oils, synthetic vitamins, and additives like carrageenan. Homemade nut milks and homemade coconut milk is super easy to make at home, and I get to control what goes into them.

But I now have a new favorite non-dairy milk that I’ve been making for my smoothies, golden milk, and chia puddings. And it’s so good!

Introducing Pumpkin Seed Milk…..

hand holding a glass of dripping milk

Why I LOVE pumpkin seed milk:

  • Pumpkin seeds are a nutritional powerhouse loaded with protein, magnesium, zinc, manganese, iron, and so much more.
  • The consistency.  I’m loving the thick, creamy milk that I get from pumpkin seeds.
  • Antioxidants. We all know by now that many health issues are caused by inflammation. The high levels of antioxidants in pumpkin seeds help us counteract free radical damage and stress. Look and feel younger!
  • Better sleep.  The tryptophan (an amino acid) in pumpkin seeds is involved in the healthy production of melatonin, also known as the sleep hormone.  Eat more pumpkin seeds for restful sleep. Yay!
  • Blood sugar regulation. Pumpkin seeds have been found to reduce blood sugar levels. Bonus!
  • It’s absolutely delicious with a sprinkle of cardamom.

Pumpkin seed milk is super simple to make at home.  All you need is a good blender and a nut milk bag.  I recommend using organic, raw pumpkin seeds and storing them in the fridge to keep them fresh.  I also recommend properly soaking your seeds in order to better digest them.  I use a bit of sea salt in my soaking water to break down the phytic acid that prevents us from properly digesting nuts and seeds.

jar with pumpkin seeds soaking in it

stariner with pumpkin seeds

nut milk bag inside a glass jar

glass jar of white liquid

Like I said, pumpkin seed milk is thick and creamy, and it has a subtle nutty taste.  I do add a date or a titch of maple syrup to balance out the flavors, but that it totally optional. Vanilla powder (or vanilla extract) is delicious too.

As you can tell, I’m in love with my new milk crush. Enjoy!

xo,

Katja

two glasses of white liquid

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
How to Make Pumpkin Seed Milk \ www.savorylotus.com

How to Make Pumpkin Seed Milk

★★★★★ 4.7 from 12 reviews
  • Author: Katja from Savory Lotus
Print Recipe
Pin Recipe

Ingredients

Scale
  • 1 cup raw pumpkin seeds (like this)
  • water for soaking
  • 1 tsp unrefined salt
  • 4 cups water
  • 1 date (or 1 tbsp maple syrup)**

OPTIONAL ADD INS

  • 1/8 tsp unsweetened vanilla powder OR 1/2 tsp vanilla extract
  • 1/4 tsp cinnamon powder
  • 1/4 tsp cardamom powder
  • pinch of unrefined salt

Instructions

  1. Soak pumpkin seeds in water and salt overnight, or at least 6 hours.
  2. Drain and rinse soaked seeds and place into blender with 4 cups of water and date/maple syrup.  Add optional add ins, if desired.
  3. Process on HIGH for about a minute or so, until creamy and smooth. Strain through nut milk bag (squeezing out as much as you can.)
  4. Store in air tight glass jar for up to 3 days in fridge.

Notes

  • If you prefer unsweetened milks, simply leave out the date/maple syrup.
  • To maximize nutritional content, leave pumpkin seed milk unstrained. You can use this thicker milk in smoothies and chia puddings.
  • I highly recommend soaking nuts and seeds in water with a good quality salt before consuming to remove phytic acid (to improve our body’s ability to digest them.)
  • You may notice a slight green tint to your pumpkin milk.  This is totally normal.

Did you make this recipe?

Tag @savorylotus on Instagram and hashtag it #savorylotus

Click HERE to PIN THIS!

hand holding glass of pumpkin seed milk

As an Amazon Associate I earn from qualifying purchases.

Filed Under: Condiments and Such, Healthy Living, Kitchen Tips Tagged With: dairy free, dairy free milk, homemade milk, non dairy milk, pumpkin seed, pumpkin seed milk

Reader Interactions

Comments

  1. Donna says

    August 21, 2017 at 10:33 am

    Wow OH wow Katya this looks amazing! I’m trying this for sure!

    Reply
    • Katja Heino says

      August 21, 2017 at 7:18 pm

      Thanks, Donna!

      Reply
    • RYAN BARTZ says

      October 5, 2019 at 10:33 am

      Does anyone know the nutritional values? I am getting number from 300 calories to 1000 calories. Some sites say it has no protein while others claim 14 grams of protein.

      I glanced over soaking them? Does it make too much of a difference in terms of nutritional content or flavor

      Reply
  2. Renee says

    August 21, 2017 at 4:57 pm

    Ohhh my! I am totally trying this! I love pumpkin seeds and all of their nutrients too! Wow!

    Reply
    • Katja Heino says

      August 21, 2017 at 7:17 pm

      It’s so good, Renee. You are going to love it!

      Reply
  3. Michele Spring says

    August 21, 2017 at 7:22 pm

    Wow – how cool! I know pumpkin seeds have so many good qualities and I love eating them, but I’ve never thought of making milk from them. Will definitely have to try it!

    Reply
    • Katja Heino says

      September 3, 2017 at 11:11 pm

      You should try it, Michelle. It’s so good!

      Reply
  4. Georgie says

    August 22, 2017 at 1:16 pm

    I love making my own nut milks and I’ve done hemp seed before but never pumpkin seed so would love to try this. Is it good mixed in with coffee or does it tend to split? Stunning photography as ever Katja <3

    ★★★★★

    Reply
    • Katja Heino says

      August 24, 2017 at 9:18 am

      Hi, Georgie! I don’t drink coffee, so it’s hard to say. I use it for smoothies and chia pudding. It is quite thick and creamy. Worth a try. 🙂

      Reply
  5. Jean says

    August 22, 2017 at 6:17 pm

    I didn’t know you can make milk from pumpkin seeds! What a great idea. I can’t wait to make this!

    ★★★★★

    Reply
    • Katja Heino says

      August 24, 2017 at 9:16 am

      I know! I wish I had known about it sooner. It’s so good!

      Reply
  6. STACEY CRAWFORD says

    August 23, 2017 at 11:30 am

    I love this idea for a nut free milk! Fantastically clever 🙂

    ★★★★★

    Reply
    • Katja Heino says

      August 24, 2017 at 9:09 am

      Thanks, Stacey!

      Reply
  7. Tina says

    August 23, 2017 at 7:33 pm

    WHAT! Pumpkin seed milk?! That sounds delish!

    Reply
    • Katja Heino says

      August 24, 2017 at 9:04 am

      It really is delish!

      Reply
  8. Irena Macri says

    August 24, 2017 at 1:13 pm

    Love this, especially for back to school season for kids who can’t bring nuts to school AND pumpkin season!

    Reply
    • Katja Heino says

      August 28, 2017 at 7:54 pm

      Yes, I never thought of that. Great thinking!

      Reply
  9. Holley @ThePrimalDesire.com says

    August 24, 2017 at 4:52 pm

    What a great idea, in just a few weeks pumpkins, will be super plentiful! I wonder if it would freeze well?

    ★★★★★

    Reply
    • Katja Heino says

      August 28, 2017 at 7:53 pm

      I freeze my extra pumpkin milk in big ice cubes to use in smoothies. Works great.

      Reply
  10. Kari - Get Inspired Everyday! says

    August 25, 2017 at 5:11 pm

    This is such a great idea, I often make cashew milk, but I really love pumpkin seeds and I’ve never thought of making them into milk before!

    Reply
    • Katja Heino says

      August 28, 2017 at 7:51 pm

      I love cashew milk as well. This is a nice alternative.

      Reply
  11. Emily @ Recipes to Nourish says

    August 25, 2017 at 5:53 pm

    This is so cool! I’ve never heard about pumpkin seed milk before, but love this idea! I’m going to have to make some soon.

    ★★★★★

    Reply
    • Katja Heino says

      August 28, 2017 at 7:51 pm

      I hope you get to try it. It really is super thick and creamy.

      Reply
  12. ChihYu says

    August 27, 2017 at 6:28 pm

    Wow ! This pumpkin seed milk looks so creamy and delicious ! I’m going to make it !!

    ★★★★★

    Reply
    • Katja Heino says

      August 28, 2017 at 7:48 pm

      I was surprised by how creamy it is when I first started making it. So good!

      Reply
  13. Darryl says

    August 28, 2017 at 2:56 am

    I had no idea that a milk substitute could be made with pumpkin seeds, what a great idea! Great blog post.

    ★★★★★

    Reply
    • Katja Heino says

      August 28, 2017 at 7:47 pm

      Thanks, Darryl! You should give it a try. It’s super tasty!

      Reply
  14. Susan says

    September 3, 2017 at 3:13 pm

    I tried this recipe but my milk was thin and watery. What kind of blender were you using? I’m thinking that my Ninja did not process the seeds thoroughly. There was a lot of roughage left behind.

    ★★

    Reply
    • Katja Heino says

      September 3, 2017 at 10:58 pm

      Bummer! It should be super creamy with very little pulp left. I use a vitamix. I barely have any pulp left. I actually don’t even strain it most of the time.

      Reply
  15. Marie says

    September 13, 2017 at 8:43 am

    I will definitely be trying this. After 3 days in the fridge does it go bad?

    Reply
    • Katja Heino says

      September 13, 2017 at 10:37 am

      yeah, most homemade milks (nut, seed, and coconut) only last about 3 days in fridge. You can always freeze some of it if you don’t use it all. I use BIG ice cube trays.

      Reply
  16. Marie says

    September 13, 2017 at 8:44 am

    Also, the cardommon sounds amazing in it. Definitely my favorite spice so I’m excited for a new way to incorporate it into my daily diet!

    Reply
    • Katja Heino says

      September 13, 2017 at 10:36 am

      Cardamom is my favorite spice too. It’s so good in a creamy milk.

      Reply
  17. Zel says

    November 23, 2017 at 2:04 pm

    I usually alternate between almond, cashew and hemp seed milks already and want to do hazelnuts next. But this one looks like a great one to try too!

    Reply
    • Katja Heino says

      November 24, 2017 at 6:03 pm

      I love hazelnut milk. It’s so good. You could do this milk with any of the nuts you mentioned. I just really like the taste of pumpkin seed milk.

      Reply
  18. Roey Ficaro says

    May 10, 2019 at 7:54 am

    I thought seed milk did not need to be soaked? What about using sprouted pumpkin seeds?
    Also why is it necessary to strain seeds or cashews. The vita mix does a great job. Or does it add more fats & calories if not strained?

    Reply
    • Katja Heino says

      May 19, 2019 at 9:19 pm

      I soak my nuts and seeds to get rid of some of the phytic acid on them. This makes the nutrients more available and makes them more digestible. Yes, you can use sprouted pumpkin seeds. They have already been soaked. I strain my milks as I like a creamy, smooth milk (except cashew which doesn’t need straining in my opinion), but feel free to leave unstrained if you don’t mind the texture. Personal preference. 🙂 Hope that helps.

      Reply
  19. Maria says

    January 31, 2020 at 1:54 pm

    I have activated pumpkin seeds. Do I still need to soak them?

    Reply
    • Katja Heino says

      February 10, 2020 at 5:47 pm

      Activated seeds are already soaked, so you do not have to. 🙂

      Reply
  20. Chris B says

    May 15, 2020 at 1:08 am

    Pumpkin seed milk…!!!!!
    Your messing with me….Wah!!!
    I’m on this…?????????

    ★★★★★

    Reply
    • Katja Heino says

      May 19, 2020 at 11:39 am

      Yes! It’s so good. And good for you. I feel like I get enough nuts from nut butters so I like to mix it up. 🙂 Enjoy!

      Reply
  21. James says

    June 2, 2020 at 1:31 pm

    Hi why do you add salt when soaking? Doesn’t that prevent the seed from sprouting?

    I find it goes bad quickly too, even the next day in the fridge.

    Thanks

    ★★★★★

    Reply
    • Katja Heino says

      June 3, 2020 at 3:14 pm

      I add salt bc salt helps activate enzymes that deactivate the enzyme inhibitors present in nuts and seeds. I soak my pumpkin seeds on the kitchen counter and have never had them go bad. Are you taking about the soaking seeds or the milk? My pumpkin seed milk stays good for 3-4 days in the fridge. We make it all of the time. 🙂

      Reply
  22. Tinuade says

    September 26, 2020 at 12:14 am

    I bought the fruit, and removed the seeds, can I use it to make the milk? Please I need quick response.

    Reply
    • Katja Heino says

      September 29, 2020 at 10:34 am

      I have only made pumpkin seed milk from dried pumpkin seeds, so I cannot say if it will work.

      Reply
  23. Azzyyati says

    October 18, 2020 at 9:47 am

    This is great! May I know how many mL you get from the x1 to x3 scale?

    ★★★★★

    Reply
    • Katja Heino says

      October 28, 2020 at 9:51 am

      It depends on how much water you add. With 4 cups of water, you get about the same amount of milk. 🙂

      Reply
  24. Carissa says

    November 14, 2020 at 9:09 am

    Hi! I have been using this recipe for a while! Thanks for sharing!! I still wonder tho, you store the pumpkin seeds in the fridge, right? but when you soak it with water and salt overnight is it on the kitchen counter? Is that ok? Looking forward to your response. Thanks!

    Reply
    • Katja Heino says

      November 30, 2020 at 11:52 am

      Yes, I store my pumpkin seeds in the fridge to keep them fresh. And yes, I do leave my seeds on the counter to soak overnight. 🙂

      Reply
  25. Eugene says

    January 1, 2021 at 2:15 pm

    Just tried this recipe, and it is my new favorite nut milk. Thanks

    ★★★★

    Reply
    • Katja Heino says

      January 5, 2021 at 3:33 pm

      Yay!

      Reply
  26. DENNIS says

    January 23, 2021 at 3:59 am

    Definitely going to try this!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi I’m Katja!

And this is how we do healthy in our family. Just REAL food. Simple. Easy. Gluten free. More about Savory Lotus

Follow Me on Instagram

🥕🥕 GLUTEN FREE CARROT CAKE MUFFINS 

🥕🥕 a moist + delicious version of traditional carrot cake but without the gluten, grains, or refined sugar • plus a dairy free option • perfect for healthy spring time snack or dessert 

🥕🥕 the flavor is spot on with warm cinnamon, ginger, and nutmeg • carrots, raisins, and pecans bring in the classic carrot cake vibes • i added a bit of fresh grated ginger to kick things up a bit

🥕🥕 grab recipe link in  my bio 

https://savorylotus.com/carrot-cake-muffins-gluten-free-paleo/

Or search “savory lotus carrot cake muffins” in your fav search engine
i wish i had understood this 10 years ago at the b i wish i had understood this 10 years ago at the beginning of my healing journey 

healing, digestion, and rest are all parasympathetic processes • if the body is in a chronic stress state, these things do not happen 

chronic stress produces stress hormones that created physiological changes in the body (increased heart rate, increased blood pressure, increased blood sugar levels) • these changes take the focus away from digestion and repair 

reducing and eliminating the triggers that create constant stress on the body is crucial to being able to heal • because the body does not let go or heal when it doesn’t feel safe 

how to create safety in the body? —-> addressing life stress, woundings/traumas, underlying infections, toxicities (heavy metals, plastics, etc), nutritional deficiencies, environmental hazards like mold, and anything else that is constantly triggering the body to feel unsafe
💗 start with the basics • your well-being is 💗 start with the basics • your well-being is only as strong as the foundation you build it on 

💗 your mental and physical health is determined by the bed rock you have to lean on when “stress” happens 

💗 building resilience in the body and mind is how you navigate difficult situations 

💗 if you are not where you want to be in life, in health, in mindset... consider going back to the basics 

💗 the basics:

- the food you eat 
- the water you drink 
- your quality of sleep
- your daily movement
- your daily mindset
- your level of stress
- the quality of your breath 
- your drainage pathways 
- the people you surround yourself with 

💗 absolutely no judgement here • we are all in different seasons of life • just a loving reminder that a strong foundation is necessary to build upon
CHILI LIME CHICKEN BURGERS you won’t even miss CHILI LIME CHICKEN BURGERS

you won’t even miss the bun with these super easy, healthy, and full of flavor chili lime chicken burgers 

juicy and zesty• simple to make • easily meal prepped and frozen for later use

and i HIGHLY recommend serving them with sweet potato fries 

grab recipe link in  my bio 

https://savorylotus.com/chili-lime-chicken-burgers-gluten-free-paleo-and-whole30/

Or search “savory lotus chili lime chicken burgers” in your fav search engine
Load More... Follow Me!

Follow Me on Pinterest

Don't Miss These!

  • Easy Gluten Free Cornbread
  • Crustless Garden Vegetable Quiche (gluten free + dairy free)
  • Simple Coconut Flour Cake (gluten free, grain free, nut free, paleo) | savorylotus.com Simple Coconut Flour Cake (gluten and grain free, paleo)
  • dry heels, cracked heels, how to heal, DIY Easy Home Remedy for Dry Cracked Heels

Clean Swaps

Clean Swaps

My Cookbook!

My Cookbook!

Footer

Get More Recipes on Pinterest

Visit Savory Lotus' profile on Pinterest.

Get More Recipes on Facebook

The Savory Lotus on Facebook

Stay Connected

Copyright © 2023 Savory Lotus    ·    Affiliate Disclosure     Disclaimer     Privacy Policy     Terms of Service