Easy Vegan Pumpkin Seed Milk (Nut-Free & Budget-Friendly)

This creamy homemade pumpkin seed milk is a delicious dairy-free alternative that’s rich in flavor and naturally nut-free. Made with just raw pumpkin seeds and water, it's perfect for smoothies, coffee, cereal, or sipping on its own. Pumpkin seeds are packed with magnesium, zinc, iron, and plant-based protein—making this milk incredibly nourishing and energizing. They also support heart health, immune function, and may help reduce inflammation thanks to their high antioxidant content. Lightly sweeten it with agave or maple syrup for a touch of natural goodness in every sip.

Ingredients

1 cup Raw Pumpkin Seeds (Pepitas)

3 cups Filtered Water

1–2 Tablespoons Agave Syrup or Maple Syrup (optional)

1 tsp Vanilla Extract (optional)

Pinch of Sea Salt

Pumpkin seed milk is one of my favorite dairy-free alternatives because it’s smooth, creamy, and naturally packed with nutrients like magnesium and zinc. It’s also more budget-friendly than almond or cashew milk, and you can make it in just minutes with soaked pumpkin seeds, water, and a blender. I love using this milk for smoothies, lattes, or pouring over oats—it’s a simple way to enjoy a homemade plant milk that feels fresh and nourishing.

Instructions

Add the raw pumpkin seeds and water to a high-speed blender. Blend on high for 1–2 minutes until smooth and creamy.

Pour the mixture through a nut milk bag or fine mesh strainer if you prefer a smoother texture.

Stir in agave or maple syrup, vanilla, and a pinch of salt if desired.

Pour into a clean jar or bottle and refrigerate. Lasts up to 4 days. Shake well before each use.

🌿 Pumpkin Seed Pulp Recipe Ideas

1. Seed Pulp Crackers: Mix the pulp with ground flaxseed, a splash of olive oil, garlic powder, onion powder, herbs, and salt. Spread thin on a baking sheet and bake until crispy. Perfect for snacking or dipping!

2. Savory Veggie Burgers: Combine the pulp with cooked lentils or chickpeas, oats or breadcrumbs, grated veggies, spices, and a flax egg. Form into patties and pan-fry or bake.

3. Green Energy Balls: Mix the pulp with dates, hemp seeds, coconut flakes, cinnamon, and a spoon of almond butter. Roll into balls and refrigerate for an energizing snack.

4. Seed Pulp Hummus: Blend it into your next hummus batch in place of some tahini—it adds a nutty depth and boosts the fiber!

5. Add to Baked Goods: Stir into muffins, pancakes, or quick breads to boost nutrition. Start with ¼ to ½ cup per recipe to keep the texture light.

6. Seed Pulp Pesto: Blend with fresh herbs, garlic, lemon juice, olive oil, and a bit of nutritional yeast for a creamy pesto spread.

7. Savory Breakfast Scramble: Toss into a tofu or chickpea scramble for added body and nutrients.