Pumpkin Pie Almond Milk

Homemade Pumpkin Pie Almond Milk (Spice Optional)

  • by Robin Frey
5.0 from 1 Review

 

Thanksgiving dessert in a glass! This pumpkin almond milk recipe is easy to make and delicious to drink.

Yield 12 oz
Calories 120 cal
Yield and calories may vary depending on produce used and method of extraction.
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Sweet
Savory
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Light
Bold
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Floral
Earthy

Time

Prep Time
10:00
Press Time
03:00
Total Time
13:00

This pumpkin pie almond milk recipe is like Thanksgiving dessert in a glass!

one glass of homemade pumpkin pie milk on a wooden slab surrounded by ingredients

If you like pumpkin flavor in your coffee, lattes, or dairy-free milk, you should bookmark this page right now. You’re going to want to make this recipe again and again.

Note: This recipe can be made as plain pumpkin almond milk or pumpkin spice almond milk with a simple tweak. Check the list of Ingredients for more details.

Ingredients to make homemade pumpkin pie milk including almonds, pumpkin, dates, clove, cinnamon and nutmeg on a green plate

From Creamer to Oatmeal – The Many Uses for Our Pumpkin Pie Almond Milk

There are countless ways to utilize this delicious homemade almond milk. Here are 8 of our favorites:

  1. Use as coffee creamer for pumpkin spice coffee.
  2. Drink it straight or dunk cookies!
  3. Mix into chai tea.
  4. Add to your morning oatmeal or overnight oats.
  5. Make chia pudding with it.
  6. Create a pumpkin spice latte that’s better than Starbucks by adding it to an espresso shot!
  7. Add Kahlua or Baileys for a sweet cocktail.
  8. Use as a base for smoothies.

If you mouth isn’t watering after considering these yummy possibilities, we suggest seeing a doctor. (Just kidding!)

Speaking of doctors, let’s go over the health benefits of this pumpkin pie spice almond milk compared to store bought versions (such as Califia Farms pumpkin spice creamer).

one glass of pumpkin pie almond milk on a wooden slab

Pumpkin Pie Almond Milk Health Benefits

Starting with the obvious: this recipe is dairy-free, gluten-free, and no artificial colors. It also doesn’t have any of the somewhat problematic ingredients found in plant-based milks at the store (such as gums or carrageenan).

With no added sugar, a small amount of dates and the pumpkin are the only sweeteners. If you prefer unsweetened drinks/creamers, you can remove the dates. If you have a sweet tooth, you can try adding maple syrup.

Here’s a quick recap of the main health benefits of each of the whole food ingredients in this milk:

  • Pumpkin puree: High in Vitamin A and Vitamin C. Lowers blood pressure. Sleep aid. Supports heart health.
  • Almonds: High in calcium, iron, and Vitamin E. Promotes weight loss. Lowers cholesterol. Antioxidant. Lowers blood sugar and blood pressure. Helps with type 2 diabetes.
  • Dates: High in magnesium, copper, and potassium. Aids in digestion. Increases energy. Strengthens bones. Improves eyesight.
  • Cinnamon: High in Vitamin C, calcium, and iron. Strengthens muscles. Anti-inflammatory. Lowers blood sugar. Strengthens heart.
  • Clove and nutmeg: High in manganese and magnesium, as well as copper and other vitamins.

One last thing before we dive into the recipe: if you’d prefer to make your own pumpkin puree rather than buying it at the store.

How to Make Your Own Pumpkin Puree

You have three options for the pumpkin in this recipe.

We used canned, plain organic pumpkin puree. But if you have canned spiced pumpkin, that’s great too, in which case you can forego the cinnamon/clove/nutmeg.

You can also choose to make your own real pumpkin puree. Here’s how:

  1. Quarter and de-seed one small pumpkin.
  2. Roast on sheet tray at 350° for about 45 to 50 minutes until tender.
  3. Let cool slightly, then peel skin off (when tender, the skin should peel right off).
  4. Puree with food processor, blender or potato masher until completely smooth, using water as needed.
  5. Let cool completely before whisking into milk.

But if that’s too much of a fuss for you, canned pumpkin puree will do just fine.

Without further ado, the recipe.

Equipment note: We used the M-1 commercial juice press to make this recipe, but you can use pretty much any type of juicer. Just keep in mind that the quality will always be higher when using a juice press.

Learn more about the industry-leading commercial juicers we use to make our recipes.

Health Benefits

  • lowers cholesterol
  • lowers blood pressure
  • aids weight loss
  • lowers blood sugar
  • increases energy
  • antioxidant

Ingredients

filtered water 10.78 oz 306 g 1 1/3 cups
almonds (raw) 3.28 oz 93 g 2/3 cups whole almonds
pumpkin puree (plain) 2.72 oz 77 g 5 1/2 tablespoons
dates (pitted) 0.7 oz 20 g 3 dates

For Pumpkin Spice Almond Milk, Add The Following

ground cinnamon 1 large pinch Do not include if you use spiced pumpkin puree.
ground cloves 1 small pinch Do not include if you use spiced pumpkin puree.
ground nutmeg 1 small pinch Do not include if you use spiced pumpkin puree.

Directions

24 Hours Before

  1. The day before making this recipe, place the almonds in a container and fill with water to cover and soak in the refrigerator for 24 hours (max 48 hours). For the last hour of soaking, add the dates to the water so they re-hydrate.

If You Have A Juice Press

  1. Drain the water from the almonds and dates, rinse and drain again.

  2. Blend almonds and dates with the filtered water.

  3. Add the slurry to the press bag, filling no more than one-third full to avoid overflow, then press.

  4. Whisk the pumpkin puree and spices into the milk.

If You Don't Have a Juice Press

  1. Drain the water from the almonds and dates, rinse and drain again.

  2. Blend almonds and dates with the filtered water.

  3. Strain the slurry over a bowl using a nut milk bag or cheesecloth (a thin dish towel can work in a pinch).

  4. Whisk the pumpkin puree and spices into the milk.

Pro Tips

  • If you have a sweet tooth, you can try adding maple syrup. If you prefer unsweetened drinks/creamers, you can remove/reduce the dates.

  • Nut slurry is high on the mushy spectrum, take special care to only fill the press bag to about 1/3 full to avoid overflow.

  • A tiny pinch of sea salt can help bring out the natural flavors.

  • Top with whipped cream for an eye-catching dessert substitute!

 

 

Leave a Comment






3 Comments

  1. When the recipe says blend, do you mean run the almonds, water & dates through the grinder? Thanks!

    Reply

    1. Hi Francesca,

      You can run them through the grinder or blend them in a blender, your choice!

      Reply