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Roasted Pumpkin-Pepita Seed Milk

Makes about 3 cups


  • 1 small sweet pumpkin, halved, seeds scooped out and roasted
  • 1 cup raw pepita seeds
  • 4 cups hot water

optional: spices and flavorings


  1. On the night before, pre-soak raw pepita seeds in some water.
  2. Preheat oven to 400F. Line a baking sheet with foil. Place pumpkin halves cut side down. Roast pumpkin for 30 minutes.
  3. Once roasted pumpkin is safe enough to handle, scoop out the flesh, mash and measure 2 cups.
  4. Drain water out of soaked pepita seeds and wash it thoroughly.
  5. In a huge bowl, add mashed roasted pumpkin flesh, soaked raw pepita seeds and 4 cups of hot water. Allow this to steep until it reaches room temperature.
  6. Add all ingredients into a high-powered blender and blend for at least 2 minutes or until pepita is totally smooth.
  7. Place a large strainer lined with a few layers of muslin/cheese cloth over a bowl. Drizzle in blended pumpkin-pepita seed milk. With clean hands, gently squeeze out pumpkin-pepita milk as much as possible from pulp.
  8. Do not discard pulp! Use it in smoothies, muffins etc 🙂
  9. This is the time to add any flavorings of your preference, i.e pumpkin pie spice, cinnamon, nutmeg, vanilla etc..
  10. Refrigerate for consumption in soups, curries, smoothies, lattes etc.


Roasted Pumpkin-Pepita Seed Milk | @KiranTarun http://kirantarun.com/food
Off to march into the kitchen and make a pumpkin spice latte using this seed milk. I bet it’s going to be pumpkinlicious! Cannot wait to share a cup with you guys soon 🙂

Have a great weekend!

What’s your favorite milk? Have you tried making nut/seed milk before?