*on a scale of 1-9
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 water so they re-hydrate.
Drain the water from the almonds and dates, rinse and drain again.
Blend almonds and dates with the 10.78 ounces of water.
Add the slurry to the press bag, then press.
Whisk the pumpkin puree and spices into the milk.
You have three options for the pumpkin in this recipe, we used canned, plain pumpkin puree. If you have canned spiced pumpkin, that's great too, you can forego the spices listed below. You can also choose to make your own puree – quarter and deseed one small pumpkin and roast on sheet tray at 350° for about 45 to 50 minutes until tender. Let cool slightly, then peel skin off (when tender, the skin should peel right off). Then puree with food processor, blender or potato masher until completely smooth, using water as needed. Let cool completely before whisking into mylk.