Cozy Pumpkin Spice Pumpkin Seed Milk (Dairy-Free Fall Favorite) - Biting at the Bits (2024)

Attention, pumpkin spice lovers! Up your autumn sipping game with this homemade pumpkin spiced pumpkin seed milk. With hints of vanilla and warm pumpkin pie spice, it's like a cozy sweater for your insides and an easy way to get your coffee fix without the hefty price tag.

Plus, if you're allergic to nuts and need a healthy dairy-fee alternative to almond or cashew milk, this is the perfect recipe!

I used to have a Starbucks just outside my apartment in NYC in the East Village (Mudd Coffee was also right down the street). And like clockwork every fall, (especially on the weekends) I'd get my pumpkin spice latte fix while I walked around the city.

Now that I live in Italy, which by all measures, is the land of amazing cappuccinos and lattes, sadly they haven't caught on to the pumpkin spice trend.

Also Italy has very few Starbucks with the nearest one to us an hour away in Verona (where interestingly Howard Shultz is said to have gotten the inspiration for Starbuck's because of its coffee culture).

If you love this recipe, you might also enjoy my Homemade Almond Milk or my nearly 99-year old Granny's Pumpkin Bread recipe.

Why You'll Love This Recipe

• A perfect dairy-free alternative to traditional pumpkin spice lattes
• Easy nut-free dairy milk alternative for those with nut allergies
• Packed with nutrients from pumpkin seeds (hello, zinc and magnesium!)
• Customizable sweetness and pumpkin spice levels
• Affordable alternative to almond milk or other nut milk varieties
• Perfect for drinking as is or added to tea or fall smoothies

Ingredients

• raw pumpkin seeds
• water
• dates (sub maple syrup or honey)
• pure vanilla extract
• homemade pumpkin pie spice (or favorite brand)
• salt

See recipe card for quantities.

Instructions

1. Soak seeds. Soak pumpkin seeds in water (covered) overnight, rinse, and drain using a fine mesh strainer.

2. Blend the ingredients. Add everything to a blender and mix on high until the the milk is smooth.

3. Adjust seasonings and strain. Add more dates for sweetness or more pumpkin spice if desired. Strain and serve or store, Enjoy!

Hint

For an extra indulgent treat, try warming the milk gently on the stove and topping it with a sprinkle of cinnamon. It's like a fall hug!

Find detailed instructions in recipe card.

Substitutions

• Regular Pumpkin Seed Milk: Omit the pumpkin spice for an unflavored milk
• Sunflower seeds: Try raw sunflower seeds for a different flavor or cheaper option
• Maple Syrup or Honey: Substitute the dates with maple syrup or honey
• Homemade Pumpkin Pie Spice: Substitute your favorite pumpkin pie spice (which can be expensive) with this McCormick's copycat pumpkin pie spice recipe

Variations

• Unsweetened (plain) pumpkin seed milk: Omit dates, vanilla extract, and pumpkin spice
• Protein Boost: Blend in 1 tablespoon of chia seeds, just know it will thicken the almond milk since chia seeds can hold up to 10 times their weight in liquid

Equipment

• Vitamix or other High-speed blender
• Nut milk bag or fine-mesh strainer with cheesecloth (what I use)
• Large bowl or measuring cup
• Airtight container for storage

Storage

Store the pumpkin seed milk in a repurposed glass jar or airtight container in the refrigerator. It will keep fresh for up to 7 days. Give it a good shake before using, although it doesn't seem to separate as some nut milk can.

Serving

Serve this milk chilled over ice in the summer, piping hot in the winter with a cinnamon stick and homemade marshmallow, use it in your morning coffee or tea for an instant pumpkin spice latte, or warm it up for your kids for a cozy bedtime drink.

It's also fantastic in fall-inspired smoothies, as a base for overnight oats and chia seed pudding, or to dip your favorite chocolate chip cookies into!

FAQ

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Food Safety

• Use clean utensils and containers
• Store pumpkin seed milk in the refrigerator promptly after making
• Consume within 3-4 days for best quality and safety

See more guidelines at USDA.gov.

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