I made this two different ways. First I pureed the pumpkin and pecans together, then strained. The second time, I pureed the pumpkin into the strained mixture. While both work, I definitely prefer the version below. Here's why: using this method, the flavor of the first was more well rounded and the texture, smoother. The second method was more pumpkin forward (as you can see in the picture above, also more orange), but oddly, not as flavorful and I found the mouthfeel to be almost too thick. The two disadvantages of blending and straining together: your nut milk bag will be tinged orange and it takes a bit more work to strain the mixture after blending.
You can strain your nut milks in a cheesecloth, but honestly, I really, really discourage it. The cheesecloth makes the process take much longer and it is so much messier. The first time I made almond milk, I swore I'd never do it again. Then, I decided to invest in a nut milk bag and was so glad I gave it a second chance. If your bag doesn't seem secure (and you worry that the weight of the liquid will cause it to fall), use a rubber band around the top - it makes all the difference.
Finally, I left this milk barely sweet, in case you don't intend to drink it straight. It can also be used instead of creamer in your coffee, as the milk for your hot chocolate or to make oatmeal.
What you'll need
1 cup raw pecans
1 cinnamon stick (2-3 inches)
3¼ cups water
½ cup pumpkin puree
1 tablespoon maple syrup
pinch kosher salt
1 teaspoon vanilla extract
How you'll make it
Place pecans and cinnamon stick in bowl. Cover with at least 2 inches cold water. Let sit, uncovered, overnight.
Drain pecans and cinnamon stick. Place in a high-powered blender. Add water, pumpkin puree, maple syrup and salt. Blend on medium to medium-high, depending on your blender's ability, 3 minutes, or until very smooth.
Using a nut milk bag, strain milk into a clean container, using a spatula to gently push the mixture back and forth to help it along. When cool enough to handle, squeeze all remaining liquid into your container. I find that firm, but gentle, squeezes release the extra liquid, without accidentally releasing the pulp.
Stir in vanilla extract. Let cool; store in fridge 3-4 days.
For Hot Pumpkin Milk
Heat 1 cup milk in saucepan over medium heat, until steaming and bubbles just start to form around the edges, stirring occasionally. If you prefer sweeter drinks, stir 1 teaspoon maple syrup, or less, into the mixture. Serve dusted with ground cinnamon.
Recipe by at https://www.lifeaswecookit.com/pumpkin-pecan-milk/