Pumpkin Spice Hemp Milk

Can we not talk about the embarrassing amount of time that's gone by since my last post? 

Perfect! Thank you. I love you guys so dang much for understanding.

Hulled Hemp Seeds for Pumpkin Spice Hemp Milk | edibleperspective.com

Part of the reason it's been awhile since my last post is that my recipe ideas have been few and far between. For the past few months all of my creative energy has been going into photography. So rather than try and force a recipe I waited until I came up with something that was worth sharing. And also until I had time to share it. 

Pumpkin Puree for Pumpkin Spice Hemp Milk | edibleperspective.com

Although it still feels like summer in Colorado, I have fall on the brain. Possibly my favorite time of year. Jeans, sweatshirts, pumpkin in everything. The absolute best. 

I was trying to think of how to use pumpkin in a fresh, new way this year. In the past I've used it in a single serving muffin, buckwheat bakes, breakfast cookies, granola, the best ever pumpkin oatmeal, pumpkin oatmeal cookie s'mores, milkshakes, pumpkin spice swirl brownies, soft batch cookies, and almond butter cups.  For the love of pumpkin.

Pumpkin Spice Hemp Milk recipe for fall | edibleperspective.com

So how could I change things up this year?

Um. Hello. Pumpkin spice hemp milk! I was thinking about hemp milk and how it has a naturally earthy flavor. And also how it's loaded with healthy fats and so many other nutritional benefits. But I know some people aren't the biggest fans of its earthy taste. So my thinking was, maybe the pumpkin spices would compliment but also help mask the hemp flavor. And it did just that!

You can still taste the hemp but the pumpkin spice flavors blend together perfectly.

Pumpkin Spice Hemp Milk | edibleperspective.com

But juuuust in case you think hemp milk tastes like dirt (it's fine, I understand), I also made pumpkin spice almond milk using blanched almonds. (Check the tips below the recipe!)

BTW - If you didn't know, blanched almonds are THE WAY TO GO when making homemade almond milk. (I discovered this when I made Vanilla Bean Almond Milk awhile back.) Using blanched almonds will avoid that bitter, funky flavor caused by the skins of almonds. You can either buy blanched almonds or soak raw almonds for 8+ hours and easily remove the skins. You won't believe the taste!

The milk (both versions) thickens up quite a bit, especially once refrigerated. The thickness lands somewhere between your average nut-milk and a smoothie. I have been pouring it over granola, using it when cooking oatmeal (with a bit of water), and enjoying it as a post-workout recovery drink. The hemp version is especially packed with protein, healthy fats, magnesium, iron, and other important minerals. It also gets a big boost of vitamin A from the pumpkin and anti-inflammatory properties from the turmeric.

Plus it tastes like liquid pumpkin pie!!!!!!!!

Print Recipe!

Pumpkin Spice Hemp Milk

gluten-free, vegan, nut-free, refined sugar free // yields: appx. 32oz

  • 4-5 medjool dates, pitted
  • 3 cups water 
  • 1 cup hulled hemp seeds (aka: hemp hearts)
  • 1/2 - 3/4 cup unsweetened pumpkin puree
  • 1 1/2 teaspoons pure vanilla extract
  • 1 - 1 1/4 teaspoon cinnamon
  • 1/2 - 3/4 teaspoon ginger
  • 1/2 teaspoon turmeric (optional)
  • 1/4 - 1/2 teaspoon nutmeg
  • 1-2 small pinches clove
  • pinch of salt

Soak the pitted dates in a small bowl of hot water for 10-20 minutes. Make sure you're using fresh dates (they should be sticky/gooey) for this recipe.

Place the soaked dates along with all other ingredients (starting with the lesser amount for the pumpkin + spices) in your blender. Turn on low and work up to high, blending for about 1 minute. You want to make sure the dates are fully incorporated. Taste and add more spices if desired. (I preferred the higher measurement for each.) For a slightly thicker texture, add another 1/4 cup of pumpkin.

Pour into an airtight jar and keep refrigerated for up to 3 days. Shake well before using. 


  • This will also work with sweet potato puree and butternut squash puree.
  • The turmeric was added for its nutritional benefits and to enhance the yellow-orange color.
  • If you're not going to use all of the milk, pour into ice cube trays to freeze then store the cubes in a freezer bag. Or, pour into a freezer bag and squeeze excess air out. Lay flat on a freezer shelf until frozen. Thaw in the fridge when desired.
  • For less hemp flavor, blend the water and hemp seeds together first. Then strain the hemp milk into a large bowl using a nut milk bag. Save or discard the hemp pulp. Rinse out your blender. Pour the strained hemp milk back into your blender and proceed with adding the other ingredients.
  • For the Pumpkin Spice Almond Milk version: Use 1 cup blanched almonds instead of hemp seeds. Use 3-4 medjool dates. All other ingredients stay the same. First, blend the almonds and water together. Place a nut milk bag over a large bowl and pour the milk through. Gently squeeze to help strain the milk. Save or discard the almond pulp. Rinse your blender and place the strained almond milk back in the blender. Proceed with adding the other ingredients and blending. Taste and adjust as desired. Refrigerate for up to 3 days in an airtight container.
Pumpkin Spice Almond Milk | edibleperspective.com

I'm already working on a few new breakfast recipe ideas for the coming weeks. I am not anticipating another 1 1/2 months of silence, so check back soon! Somewhat soon. Like in a week! Hopefully! You guys rule.

Happy Monday. Now go make this milk.


Rosé Slushies

Welcome to this Wednesday morning booze-bash. Seems about right for a Wednesday, no?

Ripe peaches for Rosé Slushies | Edible Perpsective

The crazy talented, super sweet bloggers Renee + Sherrie coordinated this amazing  #drinkthesummer virtual party, and I couldn't help but join in!

Drink the summer was literally my theme for this recipe. 

Peaches. Strawberries. Rosé. Slushies. = SUMMER

Frozen Fruit for Rosé Slushies | Edible Perspective

And while you can sip on this tasty beverage any time of day, I am totally recommending it for a weekend brunch or breakfast. It's like a mimosa on steroids. 

Rosé Slushies | Edible Perspective

I'm also using this recipe to start a celebration of sorts. 

A breakfast blog celebration!

While I know I've been a little absent from the blog world this summer, I actually have some exciting plans for the future of this blog. My posting schedule may be less frequent, but I'm definitely still here to stay! My freelance work has been piling up (hip! hip!) and if you follow me on Instagram you know I'm in the middle of shooting Angela's second cookbook. I'm still kind of in disbelief about it. But despite having less time to blog, I've been continuing to brainstorm new ideas for this space and the direction I want to take it.

You all know I am breakfast-obsessed. It's been my favorite meal of the day and my favorite meal to cook for others for as long as I can remember. Brunch parties are pretty much the best ever. 

About 4-5 years ago I had the idea to write a breakfast cookbook. (This was well before the offer I received to write the doughnut cookbook.) I was passionate about the idea but knew I wanted to wait until I was more substantiated in the blog world before reaching for it. Soon after, the doughnut book came out of nowhere and the breakfast idea was put on hold. 

About 1 1/2 years ago I revisited the idea and started writing a cookbook proposal. I sat on it for awhile. I edited it. I talked to an agent. I edited it again. I talked to another agent. I sent it to friends with very successful cookbooks for advice and opinions. I edited it again. I sent it to another agent. And then I had to come to the hard realization that this dream just wasn't happening. What I heard from all three agents, in one way or another, was that publishers just don't dig breakfast. 

Um, how is this possible?

Apparently they have numbers on these types of things and breakfast books always undersell. Womp, womp. It was an uphill battle these agents were basically telling me to steer clear of. I'm not one to let people tell me I can't do something but at the same time I wanted to be realistic. I wanted this book to be BIG. Bigger than big. I wanted it to include everything BREAKFAST. It was going to be a very large project, that would take a very long time to complete, so I needed it to make sense in many regards. And if it didn't make sense to publishers, than I didn't want to force it.

So a few months ago I decided to shelve the project. The idea is still there. The passion is still there. However, the timing isn't right and maybe it never will be. I'm not trying to sound negative in any way, but not everything has to work out all of the time. I'm actually 100% at peace with how it played out. Of course I was bummed at first, after spending so much time dreaming about and working on that book. But my career has taken a turn in the direction I truly wanted it to go (focusing on freelance food photography), and I could not be any happier. 

All this to say, since I am not writing a breakfast cookbook I've decided to focus the blog almost entirely on breakfast! You'll still see dinner, salad, soup, etc. recipes around here, but the majority will be geared towards breakfast.

And you know I'm talkin' more than oatmeal.

Although, you also know I love a good bowl of oats.

Get excited.

Rosé Slushies are the perfect end of summer treat! | Edible Perspective

I cannot even tell you how freeing it feels to make this change! 

Hence the celebration with this drink!

I hope you're as excited as I am about the future of Edible Perspective.


Rosé Slushies perfect for a summer brunch party | Edible Perspective

Print Recipe!

Rosé Slushies

gluten-free, vegan // yields 2-4 servings

  • 1, 750mL bottle rosé
  • 3 cups chopped frozen peaches
  • 2 cups halved frozen strawberries

Place ingredients in blender. (If using a small blender, make in 2 batches.) Turn on low, working to high, until fruit is fully blended. Serve immediately after making to get the "slushie" texture.

Notes: Experiment with different types of fruit! I like freezing fresh, ripe fruit for this recipe to get the most flavor. I used a fruity but dry rosé.

Rosé Slushie boozy summer recipe | Edible Perspective

Big thanks to Renne + Sherrie for organizing this virtual booze bash! Here is the full list of bloggers who participated. You guys. These recipes are INsane.

Feel free to join in the fun and tag your drinks! #drinkthesummer !



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