This is a vertical image looking at a glass from the side. The glass sits on a white marble surface with a pink tea towel to the bottom left corner. A hand is holding a glass pitcher and pouring a pale green creamy liquid into the glass cup in the middle of the image. Recipe
GF Gluten-Free DF Dairy-Free V Vegan VG Vegetarian EF Egg-Free NF Nut-Free

Creamy 5-Min Pumpkin Seed Milk

Pumpkin Seed Milk is so simple to make in 5 minutes or less! It’s the perfect homemade dairy free alternative to traditional nut milks!

Prep: 5 minCook: 0 minTotal: 5 min
Servings: 4 servings 1x


  • 1 cup raw pumpkin seeds
  • 3 cups filtered water
  • 3 tablespoons agave nectar (you can also use dates, honey or maple syrup)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt


  1. Place the raw pumpkin seeds in a blender. 
    This is an overhead horizontal image of a blender on a white marble surface. A hand is coming in from the bottom right corner with a white bowl filled with green pumpkin seeds.

  2. Pour the water into the blender along with the sweetener, vanilla extract, and salt.
    This is an overhead horizontal image of a blender on a white marble surface with green pumpkin seeds in it. A hand is holding a small white bowl with agave nectar in it is coming into the image from the bottom right corner, tipping over to pour into the blender.

  3. Blend until smooth! Start blending the mixture on high speed until the pumpkin seeds are completely ground and the mixture appears smooth and creamy. This usually takes around 1-2 minutes, but the time may vary depending on the power of your blender.
    This is an overhead horizontal image looking into a blender with a bubbly pale green liquid in it. The blender sits on a white marble surface.

  4. After blending, taste the pumpkin seed milk and adjust the flavor as desired. If you prefer it sweeter, add more sweetener. If you want a stronger vanilla flavor, add a little more vanilla extract. Adjust the salt level if needed.

  5. Pour the pumpkin seed milk into a glass or container. You can drink it as is, or if you prefer a smoother texture, strain it through a fine-mesh sieve or cheesecloth to remove any remaining solids. Straining is optional, and you can skip this step if you prefer a slightly thicker milk with more fiber.
    This is a horizontal image looking at a glass pitcher from the side. The pitcher sits on a white marble surface and a blender is coming into frame from the top left corner and pouring a light green liquid into the pitcher.

  6. Storage: If you have leftover pumpkin seed milk, refrigerate it in a sealed container. It will typically stay fresh for up to 3-4 days. Before drinking, give it a good shake as natural separation may occur.


Food photography by Dalya Rubin.

Nutrition Info:

  • Serving Size: 3/4 cup
  • Calories: 235
  • Sugar: 12.5g
  • Sodium: 159mg
  • Fat: 15.8g
  • Saturated Fat: 3g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 18.3g
  • Fiber: 1.4g
  • Protein: 8.5g
  • Cholesterol: 0mg
© The Toasted Pine Nut