Homemade Pumpkin Spice Almond Milk

I'm on my second cup as I type this. I take mine warmed with extra cinnamon on the the stove. Cliff takes his in herbal coffee. It's such a treat.


makes 1 quart


  • 1 cup raw organic almonds, soaked overnight
  • 2 teaspoons vanilla extract
  • 4 cups filtered water
  • 1/2 cup organic pumpkin purée, canned or fresh
  • 2.5 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • generous pinch of ground cloves
  • Pinch of sea salt
  • 3 soft medjool dates, pitted


  • Place all ingredients into a high speed blender
  • Cover and blend on high for 2 minutes or until a form has formed on the top
  • Strain through a nut milk bag, compost or discard the pulp
  • Store in mason jar in the fridge

Says fresh for 4-5 days but you'll drink it well before then! Separation is normal with all nut milks so be sure to shake before serving