Yes, You Can Make Pumpkin Seed Milk (and It’s Pretty Good)
While I will never say goodbye to cow’s milk forever, I find myself consuming different types of milk alternatives depending on the texture and flavor I want. And this fall, in addition to almond, soy, oat and pea milk , I’m adding pumpkin seed milk to my arsenal of alternative milk. Not only is it timely (we’re all going to slice up the pumpkins by releasing their seeds), but it’s also light and creamy.
How to make pumpkin seed milk
The recipe for pumpkin seed milk featured in the latest Joy of Cooking is pretty simple: Soak one cup of pumpkin seeds in water overnight. Then drain and place the pumpkin seeds in a blender with four glasses of fresh water and beat until smooth. Then, strain the solids with a nut and milk bag or cheesecloth.
When I kneaded, I covered the sieve with gauze, letting gravity do its job, and then squeezed out the last remaining drops of liquid. Depending on your preference, you can add flavoring to the milk – Joy recommends a pinch of salt, 1/2 teaspoon of vanilla extract, and some sweetener like maple syrup.
The best use of alternative milk for each variety depends on your taste. It is a milk that retains a distinct pumpkin seed flavor, so you can pour it on muesli, add to smoothies, or drink it without additives. I was skeptical at first about how it might mix with coffee, but the aroma blended well in a glass of cold coffee. I tried coffee and cream but not pumpkin seeds taste.
How to store pumpkin seed milk
Pumpkin seed milk can be refrigerated for up to one week. The contents will delaminate slightly, so stir before use. If you’ve made too much or have an excess of pumpkin seeds you want to use, you can pour the milk into ice trays to freeze and add to smoothies long after pumpkin season is over.