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Pumpkin Seed Milk


  • blender, seive and thin linens or a nutmilk bag


  • 1 cup pumpkin seeds raw and hulled
  • 3 cups water plus more for soaking
  • 3 Medjool dates optional


  • Soak the seeds overnight.
  • Rinse the seeds and place in a blender with 3 cups of fresh water and the dates if desired. Blend for 3 to 5 minutes until very smooth.
  • Strain out the pulp and store the pumpkin seed milk in jars in the refrigerator.


If using the pumpkin seed milk for a savory recipe, omit the dates.
Store the wet pumpkin seed pulp in the refrigerator or freezer and add a few spoonfuls to sourdough pancakes, cookies, crackers, crumble topping or quick breads, or add 1/2 cup to a batch of homemade granola.
You can also dehydrate the pulp to use later. Spread the pulp out on a baking tray. Dehydrate the pulp in the oven at 225ºF for up to two hours, or until completely dried out. During dehydration, stir the pulp every 30 minutes to break up lumps and prevent it from sticking to the cookie sheet. Run the dried pulp through a food processor. Use immediately or store in the refrigerator or freezer.