Homemade Organic Pumpkin Seed Milk
- Jigna Patel
- Apr 8
- 1 min read
Updated: May 5
Ingredients:
1 cup raw, unsalted organic pumpkin seeds (also called pepitas)
4 cups filtered water (plus more for soaking)
Instructions:
Soak the Seeds:
Place the pumpkin seeds in a bowl and cover with water. Let them soak for 1 hours. This softens the seeds and improves digestibility.
Rinse and Drain:
After soaking, drain and rinse the seeds well under cool water.
Blend:
Add the soaked pumpkin seeds and 4 cups of fresh filtered water to a blender. Blend on high for 1–2 minutes until smooth and creamy.
Strain (Optional):
For a smoother texture, strain the milk using a nut milk bag. You can skip this step if you don’t mind a thicker texture.
Store:
Pour the milk into a glass bottle or jar and refrigerate. It will stay fresh for 3–4 days. Shake well before using.
Notes:
Pumpkin seed milk has a slightly nutty, earthy flavor and a natural green tint.
It’s great in smoothies, cereal, coffee, or just as a refreshing drink on its own.