Soak 2 cups raw pumpkinseeds in 4 cups filtered water for 4-6 hours.
Discard soaking water.
Place half the seeds and 3 cups fresh filtered water in a blender.
Blend on “high” setting for several minutes. Water should be very light minty green color, flecked with bits of pumpkin seed.
Pour liquid into a “nut bag” (or a thick CLEAN pair of nylons) and let drain over a large bowl, “milking” the bag/stocking to separate the liquid from the pulp/meal.
Turn the meal (should be gritty/sandy consistency) out onto lined dehydrator sheets (or baking pan).
Repeat process with other half of seeds and 3 more cups of fresh filtered water.
Spread the pumpkinseed meal out on the dehydrator sheets/baking pan. Dehydrate on 114 degrees for 8-16 hrs, until completely dry and brittle. *If having to rely on an oven, set oven on lowest possible setting and check it frequently to make sure the meal isn’t browning or scorching. You may have to remove from oven and let cool before returning it to the warm oven.
Once completely dehydrated, run meal through a clean, dry blender or coffee grinder to produce a fine powder. Store in an airtight container until needed.
*There are many wonderful uses for the pumpkinseed “milk”, such as my Vegan Tres Leche recipe, Chia seed Pudding, Overnight Oats… or you can freeze it in icetrays until you decide how to best use it!