Pumpkin seeds have a well-earned reputation as a tasty, easy-to-make snack, but they also pack plentiful health benefits; these crunchy seeds feature significant amounts of magnesium, zinc, omega-3s, antioxidants, fiber and, of course, protein. As an alternative to the usual suspects of whey and soy protein, pumpkin seed protein powder offers a cost-effective homemade alternative that lends itself to smoothies and baked goods alike.
Fill your electric coffee or spice grinder with raw, uncooked pumpkin seeds -- preferably washed and dried -- until it is halfway or three-fourths full, at maximum. If your grinder has fineness settings, set it to its finest consistency.
Grind the seeds until they achieve a consistency that resembles a slightly rougher whey or soy protein powder. Although pumpkins seed powder ends up having a coarser texture, shoot for a consistency that is as lightweight and fluffy as possible, like that of all-purpose flour. Grind for about 5 seconds at a time, then check the consistency by touch, repeating the process until you reach the desired fineness.
Transfer the powder into a turn-handle flour sifter. Hold the sifter over an open airtight container and turn the handle to sift the powder into the container. If you don't have a turn-handle sifter, use a finely meshed strainer, gently shaking the powder through the strainer so that the powder falls into the container. If your powder still has lots of seed chunks and parts, repeat the grinding and sifting process.
Seal the airtight container and store your pumpkin seed protein powder in the refrigerator for maximum shelf life.