Fran Costigan's Vegan Pumpkin Spiced Nut Milk, vegan & gluten-free

Pumpkin Spiced Nut Milk

Start with the minimum amount, which is listed and add more to taste.
Course Drinks
Cuisine American
Yields 1 cup
Author Fran Costigan


  • 3/4 cup Mixed Nut Milk
  • 1/4 cup Date paste
  • 1/4 cup Pumpkin Puree
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon cinnamon powder
  • 1/2 teaspoon pumpkin pie spice purchased or homemade
  • 1/2 teaspoon ginger powder
  • 1/4 teaspoon nutmeg, grated, fresh, more for topping
  • 1/8 teaspoon tumeric powder, optional
  • 1/8 teaspoon freshly ground black pepper, optional


  1. Either blend everything together in container of blender until thoroughy combined or cook on stovetop over medium heat, whisking until hot. Remember nut milks thicken.