Homemade Pumpkin Pie Almond Milk (Spice Optional)
Thanksgiving dessert in a glass! This pumpkin almond milk recipe is easy to make and delicious to drink.
Servings:
1
Serving Size:
12 oz
Ingredients
To Make the Milk
| filtered water | 10.8 oz |
| almonds (raw) | 3.3 oz |
| pumpkin puree (plain) | 2.7 oz |
| dates (pitted) | 0.7 oz |
To Make it Spiced, Add the Following
| ground cinnamon | 1 pinch |
| ground clove | 1 pinch |
| ground nutmeg | 1 pinch |
Directions
24 Hours Before
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
Drain the water from the almonds and dates, rinse and drain again.
Blend almonds and dates with the filtered water. Or you can use a premium milk base.
Add the slurry to the press bag, filling no more than one-third full to avoid overflow, then press.
Whisk the pumpkin puree and spices into the milk.
If You Don't Have a Juice Press
Drain the water from the almonds and dates, rinse and drain again.
Blend almonds and dates with the filtered water.
Strain the slurry over a bowl using a nut milk bag or cheesecloth (a thin dish towel can work in a pinch).
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!
A great plant-based milk option for juice bars is to use a premium milk base or powder.
All juice recipes developed on the Goodnature Hummingbird cold press juicer. Learn more at goodnature.com/hummingbird.