When it comes to signs of the holidays’ imminent arrival, I think ‘pumpkin everything’ being stocked on every accessible shelf is a pretty good indicator. While I might not be as big of a pumpkin-aficionado as some of the women in my life; I do appreciate a shot of pumpkin spice in my chai tea, the Mexican Pumpkin candle from World Market, and a hearty slice of pumpkin pie. But one thing that I think is thoroughly underrated are pumpkin seeds (pepitas) and I use them like crazy this time of year! One of my favorite ways to use them is in Spiced Pumpkin Seed Mylk.
You can use Spiced Pumpkin Seed Mylk to ‘autumn-ify’ so many of your favorite things- from splashing it in your coffee or in oatmeal to using it as a vegan alternative for milk in some of your favorite fall baking goodies. Plus, the best part is that it takes just minutes to make!
Spiced Pumpkin Seed Mylk Ingredients:
1 Cup Raw Pumpkin Seeds
2 Cups Filtered Water
1 Teaspoon of Cinnamon 1 Teaspoon of Vanilla Extract
Pinch of Cloves
Pure Maple Syrup (to taste- I use about a TBS)
Nut Milk Bags or Cheese Cloth
Spiced Pumpkin Seed Mylk Instructions:
1. The longest part of this whole process is the soaking of your pumpkin seeds. Place your pumpkin seeds in a container with some air circulation (a jar or bowl with cheesecloth works well) and cover with filtered water. Let soak for at least two hours, or even better, overnight.
2. Drain and rinse your soaked pumpkin seeds.
3. Now, you have two options here. If you plan on making crackers with the nut pulp left over from your spiced pumpkin seed mylk, you can add all of the ingredients into your blender now. If not, we’ll add an extra step.
3a. (Plan on crackers) Add soaked pumpkin seeds, water, and spices into your blender and blend well. You’re aiming to grind the pumpkin seeds as fine as possible.
3b. (No crackers) Add soaked pumpkin seeds and water into your blender and blend as above.
4. Taste your mylk, and add sweetener (mine is maple syrup) if desired.
5. Using nut milk bags (the ones I use are these) or cheese cloth, strain the pulp from your pumpkin seed mylk and squeeze until all of the liquid has been collected into your mylk receptacle.
5b. If you didn’t add spices in step 3, pop your strained mylk back into the blender and add spices and blend until mixed well.
6. Store your Spiced Pumpkin Seed Mylk in an airtight container and use as you see fit! DIY nut mylks last for a few days in the refrigerator, when it starts to go bad you will see it start to congeal and it will smell slightly off!
What is your favorite way to incorporate pumpkin into your diet in the autumn leading into the holiday season? Let me know in the comments below!
Psst.. prefer to watch your recipes rather than read them? Take a peek at my YouTube Video below and don’t forget to subscribe!
Looking for more nut milk? Check out my Simple Nut Milk or Vegan Chocolate Almond Milk!
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