During autumn we usually consume a lot of pumpkins in various sweet and savory recipes. Fortunately these blessed fruits, kept in a dry and cool place can remain intact for a long time. So, although in the early autumn their harvest ends, at least for the varieties commonly used in Greece, we can enjoy them as if they are fresh until the end of the winter.
The pumpkin seeds found in the inner part of the pumpkins are between the most nutritious seeds, so we keep them for several uses. Usually I bake them slightly in order to make homemade pepitas for the cold winter nights but they can be also used into making a super tasty and nutritious, raw, vegan seed milk, ideal for our breakfast or smoothies.
Making pumpkin seed milk is ridiculously easy and the outcome is delicious. The great advantage of this recipe is that the pumpkin seeds we use are fresh and therefore there is no need to soak them in water. On top of that, we don’t have to peel them either, as blending is going to do the magic, so the recipe takes less than five minutes overall!
Fresh pumpkin seed milk has a slightly sweet and fruity taste. However, as in every homemade milk recipe, we can add a sweetener of our choice and/or spices to create a more complex flavor. The only condition for success is to have a blender!
My favorite way to consume pumpkin seed milk is along with cereals, raisins, cinnamon and a little agave syrup for breakfast or in a filling smoothie.
- 1 cup fresh pumpkin seeds (from 2 pumpkins)
- 2 1/2 cups filtered water *
- 1 tbsp agave nectar or other sweetener (optional)
- we can also add 1/4 teaspoon cinnamon, ginger, nutmeg or other spices
1. Using a spoon remove the pumpkin seeds from the pumpkins and transfer them into your measuring cup. You can remove the pumpkin fibers that are mixed with the seeds if you like, but it really is not necessary. This small amount of pumpkin mixed with the seeds will give a distinctive fruity flavor in your milk.
2. Put the seeds in the blender with the water, agave nectar and spices -if you are going to use any- and blend first at medium and then at high speed for 2-3 minutes depending on your blender.
3. Lay a sieve with cheesecloth and strain. Squeeze the cloth to drain most of the liquid. Keep in sterile bottle or jar in the fridge for 2-3 days.
Note: This is the amount of water I use to achieve a relatively rich consistency but you can add half more cup of water according to your taste.