Pumpkin seed milk is really easy to make in a blender, and it has a lovely flavour. It’s perfect in my Pumpkin Spice Latte – which has actual pumpkin!
I’m not exactly sure what’s in the Pumpkin Spice Latte at Starbucks, but I know it isn’t actual pumpkin, and certainly not pumpkin seed milk. But they’re in mine. I love drinking vegetables, so if my coffee can have a portion of veg in it, I’m there. Add in warming cinnamon, nutmeg and ginger and… hello, autumn! I could have just added milk. And you could too, but if you really want to make this drink an unforgettable experience, you’ll make up a batch of pumpkin seed milk. It sounds long and involved, but really you just need to whiz up a cup of those green dried pepitas (pumpkin seeds) with some water in a high-speed blender and strain it.
This recipe makes extra pumpkin seed milk, so try it on your oatmeal, in smoothies or in a vegetable-less normal coffee.
pumpkin recipes
If you made this with a fresh pumpkin, as I did, you’ll have some leftover.
Here are some lovely recipes to use it up:
I used pureed pumpkin guts in my pumpkin cupcakes with avocado buttercream and put some in my pumpkin and spice dark chocolate bark.
From Calculus to Cupcakes has a lovely vegetarian pumpkin chili (served in adorbs little punkins, natch)
Vegan Pumpkin Cake with Ginger Frosting
I’ve also rounded up a whole load of awesome pumpkin recipes that I hope will inspire you!
Check out my list of The Best Vegetarian Pumpkin Recipes.
get the pumpkin spice latte with pumpkin seed milk recipe
I hope you’ll love this recipe as much as we do! Be sure to head down to the comments and tell me what you think about it!
Pumpkin Spice Latte with Pumpkin Seed Milk (Vegan)
Ingredients
For the pumpkin seed milk
- 1 cup (150g) dried pumpkin seeds (pepitas) soaked for at least an hour
- 4 cups (1 1/2 pints) water
- 1 tablespoon coconut oil
For the pumpkin spice latte
- 1/2 cup (150g) pumpkin puree (canned or cooked, fresh pumpkin pureed smooth in a blender or with a hand blender)
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- Pinch of ground nutmeg
- Pinch of freshly ground black pepper
- 2 shots of espresso
Instructions
- First, make the seed milk by whizzing the soaked seeds and four cups of water in a high-speed blender until smooth. Strain through a nut milk bag (or muslin cloth) into a bowl. Store the milk in a container in the fridge. (Note, this milk will settle, so give it a little shake before you use it. You will have leftover pumpkin seed milk so use it on oatmeal, as a drink, in smoothies etc…)
- For the latte, gently heat the pumpkin puree along with the vanilla and spices until it is warm. Add in the two cups of the pumpkin seed milk and whisk until hot. Pour the espresso shots into mugs and top up with the pumpkin milk.
- Note, you can substitute any other milk for the pumpkin seed milk.
Gloria
I LOVE pumpkin and ALL things made with it. This sounds delicious and I will have to give it a try.
Urvashi Roe
Just discovered this recipe from one of your other ones related to Pumpkin and I love the idea of the pumpkin milk! Fabulous. I am teaching a pumpkin waste workshop next week so shall pass this link out in my workshop notes. Thanks for the inspiration!
Kate Hackworthy
That’s fantastic – thank you!
Sara
Hi! This recipe sounds so wholesome and original. I’m thinking it would be a nice warm breakfast option to replace my green smoothie. If I made a larger batch in advance, how long would this keep in the fridge? Thanks!
Maegan Lukian
This latte sounds amazing! …and thanks for the shout-out on my Pumpkin-Infused Vodka!
Kirsty Hijacked By Twins
Oooh this looks and sounds lovely! A must try 🙂 x #RecipeoftheWeek
Sara @ Don't Feed After Midnight
This sounds so so good!! I’ll be getting a couple of pumpkins in next week and I’ll be giving it a try. I got a little worried when you mentioned pumpkin seed milk but, yes, it sounds easy peasy 🙂
janet @ the taste space
I can’t say I have ever tried pepita milk. Interesting concept but definitely delicious with pumpkin and spices. 🙂
kellie anderson
Top idea! I’ve never tried a Starbuck’s anything but this sounds so good. I’m sure it tastes mies better than the stuff from any coffee shop. Pinning etc.
Kate Hackworthy
Thanks Kellie. Starbucks’ version is very sweet and synthetic, that’s why I wanted a healthy natural version. 🙂
Camilla @FabFood4All
What a fabulous and lush sounding autumnal drink – perfect to warm you up in this chilly, rainy weather! #RecipeoftheWeek
Kate Hackworthy
Thanks Camilla, the weather has been shocking – I love a warm drink to feel all toasty!
Helen @ Fuss Free Flavours
This looks simply lovely. Great use of pumpkin.
Kate Hackworthy
I do love pumpkin season, Helen!
Jac -Tinned Tomatoes (@tinnedtoms)
I don’t like coffee, but I have a feeling that I would love this 🙂
Kate Hackworthy
It’s lovely even without the coffee, Jac!
Becca @ Amuse Your Bouche
I’ve never had one of Starbucks’ lattes but your version looks delicious! 🙂
Kate Hackworthy
Thanks Becca, it is really rich, spicy and autumnal 🙂
Hayley @ Hay In A Day
Wow this sounds amazing 🙂 i will be trying this at the weekend. Great idea to make pumpkin seed milk too #recipeoftheweek
Kate Hackworthy
Thanks Hayley! I hope you like it.