Homemade Pumpkinseed Milk in a Hurry

Drink up!

We’ve been reducing our soy consumption for a number of reasons, mainly because soy is known to aggravate hypothyroidism and I want our protein to come from a variety of sources. One of the ways I have done this is to replace my soymilk with nut and seed milks. I have detailed Cashew Milk making in the past, today we’ll discuss milk made from pumpkin seeds.

I love cashew milk, but the nuts are expensive. Pumpkin seeds were on sale at my co-op last week for $2.49 a pound (the cashews are $8 a pound and the almonds are $14!) I stocked up on pumpkin seeds and we are now enjoying a new kind of creamy milk. It’s not as neutral as cashew milk, but I don’t think it’s earthy like hemp milk is. It’s perfect with granola, in smoothies and in baking. And a glass of warm pumpkin seed milk with some cinnamon is really nice before bed (or iced, during the day). The nice thing about pumpkin seeds is not only are they a source of protein, good fat and lots of minerals, but it lowers cholesterol levels, promotes healthy bones (unlike cow’s milk) and helps with depression and learning disorders. It even helps with arthritis, so make an extra batch for grandma!

It takes less than 5 minutes to whip up a batch of milk, so you can make it whenever you need it. I typically make a quart at a time. It starts to go bad between 5 and 7 days (you can smell it), so only make as much as you need. Here’s my simple easy recipe to get you ready to save some money and take care of your body with the power of pumpkins.

Pumpkin Seed Milk    Yield: 1 quart

Ready to blend


  • 1/2 cup raw pumpkin seeds (you can soak them overnight and drain before using, or use them as is if you don’t have time)
  • 1 Tablespoon ground flax seed
  • about 3 cups hot water (or 1 cup hot and the rest lukewarm is fine)
  • 1 Tablespoon sweetener of choice (or more if you want)
  • 1 teaspoon vanilla extract

Ready for liquids


  1. Drain and rinse seeds if they were soaking.  (Soaking them releases enzyme inhibitors and makes them easier to digest all that good stuff.  I’ve made this milk with soaked and unsoaked seeds and both versions come out awesome.  If you don’t soak, use all hot water to help break it down.)
  2. In a blender (NOT a food processor, it comes out really grainy and you have to strain it) place the seeds and flax and pulse until your mixture is the consistency of sand (coarse is fine).
  3. Add about a half cup of hot water and blend your sludge well.
  4. With the machine running, add 2 cups of water, vanilla and the sweetener.
  5. Stop the blender and pour a shot of milk and taste it.  If it’s bitter, add a little more sweet or vanilla.  If it’s too thick for you, add more water.
  6. Store in a glass container in your fridge for up to a week.  Shake well before using and enjoy!

5 Responses to “Homemade Pumpkinseed Milk in a Hurry”

  1. Amy Says:

    I am going to make this when I get home; there are some lonely pumpkin seeds in my cupboard. I never knew about all the benefits of pumpkin seeds, so thank you!

  2. Ricki Says:

    Just found your blog and I’m so glad I did! So much of what you write resonates with me and my own approach to food. And your milks sound delicious!

  3. kimmykokonut Says:

    Let me know how the milk comes out, Amy!

    Ricki, how did you find my blog? Glad to know there’s other like-minded people out there to share our love of food with!

  4. KimmyKokonut » Blog Archive » Fudgy Brownies Says:

    [...] changes because of what was in my pantry. I used raspberry coconut yogurt instead of cherry soy and pumpkinseed milk instead of soy creamer. I used matcha instead of coffee powder. The flavor of the matcha [...]

  5. KimmyKokonut » Blog Archive » Granola to end them all Says:

    [...] two day in a row but t his granola I could happily eat every day.  It’s great with cashew or pumpkin seed milk, yogurt, fresh fruit.  Plus there are lots of variations to be had in this recipe.  I love [...]

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