Pumpkin Spiced Pepita Milk

Pumpkin Spice Pepita Milk {Beard and Bonnet} #glutenfree #vegan

Pumpkin Spice Pepita Milk

As promisedmore pumpkin recipes!! This time I am using raw pepitas, (AKA pumpkin seeds) to make a batch of homemade non-dairy milk for our morning smoothies and to sip on throughout the next few days. Kash has really enjoyed this milk and I even caught Todd enjoying a glass with his lunch the other day. It has all of the warming flavors of fall, with cinnamon, ginger, vanilla, and nutmeg infused into this silky smooth milk. It really has been a nice swap up to our usual homemade almond milk and just like my almond milk, I used my new handy nut milk bag to strain out the pulp which makes this job so much easier and more enjoyable. 

Pumpkin seeds are incredibly good for you and although they are super small they are packed with loads of  nutritional benefits! Pumpkin seeds are a natural anti-depressant, they improve bladder and prostate function, help to prevent osteoporosis, and are great for lowering cholesterol levels, just to name a few. 

Pumpkin Spiced Pepita Milk
A delicious alternative to homemade almond milk. This silky smooth plant based milk replaces almonds with pepitas and is infused with cinnamon, vanilla, ginger, and nutmeg.
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  1. 1 cup no shell raw pepitas
  2. 3.5 cups filtered water plus more for soaking
  3. 1 tsp. vanilla extract
  4. 1 tsp. cinnamon
  5. 1/2 tsp. ginger
  6. 1/4 tsp. freshly grated nutmeg
  7. 1/4 tsp. kosher salt
  8. 3 Tbsp. maple syrup
  1. 1. Soak the raw pepitas in water for at least 6 hours or overnight at room temperature. Drain and rinse well.
  2. 2. In a high speed blender combine the soaked pepitas and the filtered water then blend for at least 3-5 minutes until thoroughly combined. Strained the mixture through a nut milk bag or a sieve lined with cheesecloth to ensure a silky, smooth finished product.
  3. 3. Return the strained milk to the blender and add the rest of the ingredients. Blend until combined.
  4. 4. Transfer to a storage container, preferably glass, and store in the refrigerator for up to 3-4 days. Be sure to shake the milk well each time you use it as it does settle and separate.
  1. *You can purchase raw pepitas or pumpkin seeds at most health food stores and larger grocery stores.
This Mess is Ours
Have you ever made nut milks at home? I really enjoy knowing exactly what goes into them and when they were prepared. If pumpkin spice isn’t your thing, its ok, I totally understand and won’t hold it against you. You can always try my Coconut Almond Milk instead. It has quickly become a favorite in our house and will be making a speedy return to my fridge once this pumpkin craze has passed. 

Coconut Almond Milk {Beard and Bonnet} #glutenfree #vegan

Coconut Almond Milk

What type of dairy free milk do you drink?



  1. I never thought about doing this! Thank you! In my house we make our own almond milk and use rice milk. The next time we pick up pepitas I know what we are going to do wit them :).

  2. Ashley

    MMMmm cannot wait to try it. I just need to buy some nutmeg! But may make it w/out since I have everything else.
    Why do you blend it so long? I’m afraid to blend anything in my Vitamix for more than 30 seconds because it makes it warm ! Is it better to heat this recipe?

    • Ashley, I blend mine for a while to get it as smooth as possible. Feel free to blend for a shorter period of time, just strain it well. This recipe is just as good without the nutmeg – I hope you love it as much as we do!

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Meg van der Kruik is the writer, mother, photographer, designer, cook and creative spirit behind This Mess is Ours. After her infant son was diagnosed with a gluten allergy, she dedicated herself to learning to make meals the whole family would love. It’s a bit of a mess – cooking for a vegetarian and three meat-eaters with a range of gluten + dairy sensitivities, but she manages to bring them together every night around their little family table.