Pumpkin seed milk is thick and creamy, new to the plant-based milk market, despite being homemade for years. Pumpkin seed milk is not sweet so if you’re looking for a sweet milc, you’ll want to find one with added sweetness, or maybe a nut milc would be better for you.

Unlike most nut milcs, pumpkin seeds don’t have to be soaked or drained (you can if you want to for better digestion), making it much easier to make compared with nut milcs. At its core, pumpkin seed milk is just water and pumpkin seeds blended. That’s it! However, to sweeten it, sugar or agave nectar can be added.

Pumpkin seeds are packed with goodness. They are a great source of magnesium, crucial for bone health, including bone density. An observational study also suggests that the magnesium in pumpkin seeds may help to prevent type-2 diabetes. 

The high levels of fibre, antioxidants and omega-3 and 6 found in pumpkin seeds are also beneficial for heart and liver health too. This is because fibre reduces cholesterol levels in the blood and research into omega-3 has found that it can reduce the risk of heart attack, stroke and sudden cardiac arrest.

Pumpkin seeds have also been found to be beneficial for skin and eye health due to being a good source of squalene. Squalene has been found to reduce the impact of UV rays on the skin as well as maintaining good eye health.

With so many varieties of pumpkins, they all perform slightly differently. Their environmental footprint is small from a growth standpoint. However, the pumpkin waste post-Halloween is what causes the most problems, with over 18,000 tons of waste in the UK alone!

Did you know that all of a pumpkin is edible? The flowers, leaves, stems, seeds and flesh can all be eaten so make use of it!