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.
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:
From Calculus to Cupcakes has a lovely vegetarian pumpkin chili (served in adorbs little punkins, natch)
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)
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
- 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.