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How to Make Pumpkin Seed Milk \

How to Make Pumpkin Seed Milk

  • Author: Katja from Savory Lotus


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


  • 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


  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.


  • 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.