A fall-inspired recipe that’s about to become your favorite new way of flavoring your homemade kombucha! This Pumpkin Kombucha recipe is full of fresh pumpkin puree and seasonal spices, making for a rich and delicious brew.
With the cold weather of autumn upon us, our kombuchas are brewing a bit more slowly than they were in the summer. But that just means we’re going to have to create some to-die-for flavors that are worth the wait. That’s right, friends, Pumpkin Kombucha!
Rather than adding fruit or sugar to this kombucha, we’ll add pumpkin puree, which is naturally high in sugars (perfect for feeding your kombucha). And then, of course, there are the spices. Cinnamon, cloves, and nutmeg transform this humble ‘buch into a beverage worthy of the Thanksgiving table.
There are two main fermentation phases when making homemade kombucha:
- First Fermentation: This is when you transform sweet tea into tart and delicious kombucha (see our comprehensive guide to homemade kombucha here)
- Second Fermentation: This is when you carbonate the kombucha by adding sugars (like pumpkin!) and bottling it.
In order to make this Pumpkin Kombucha, you will need to have completed the first fermentation already and have some kombucha that’s ready to be carbonated!
PUMPKIN KOMBUCHA INGREDIENTS
- Kombucha from a first fermentation: You’ve brewed your kombucha with the help of your SCOBY and it’s the perfect balance of sweet and tart (step-by-step first fermentation instructions here).
- Pumpkin: Pumpkin puree naturally contains sugar, which will be what feeds the kombucha to create fizzy carbonation!
- Spices: You can use pre-blended pumpkin spice, or quickly blend your own by combining allspice, cinnamon, nutmeg, and cloves.
- Flavors: We’ll round it out with a touch of vanilla and freshly grated ginger.
HOW TO MAKE PUMPKIN KOMBUCHA
Making your own flavored kombucha with pumpkin is super simple. The process goes something like this:
- Mix: Stir together pumpkin puree, spices, and a little kombucha (which will make the mixture more pourable, easier for transferring to bottles).
- Bottle: Transfer everything to fermentation bottles.
- Ferment: For 3 to 10 days, until it reaches the carbonation level you like.
- Enjoy: The pumpkin creates some sedimenting in this ‘buch, so you can strain that out with a sieve or cheesecloth (optional), then chill in the fridge before serving.
Home Brewed Pumpkin Kombucha
- ½ gallon kombucha from a first fermentation this is not store bought kombucha, 1.9 L
- ½ cup pumpkin puree 120 g
- 2 tsp pumpkin spice or 1 tsp allspice, ½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp cloves
- 1 tsp fresh grated ginger
- ½ tsp vanilla
- 2 cinnamon sticks
- Mix: In a large glass bowl or pitcher, stir together pumpkin puree, spices, ginger, vanilla, and about 1/2 cup of the kombucha.
- Bottle: Transfer kombucha into fermentation bottle* (I used 2 quart-sized bottles), leaving about 3 inches empty at the top. Pour in pumpkin mixture. Add cinnamon sticks to each bottle. Seal tightly.
- Ferment: Place in a dark, room temperature area for 3 to 10 days, until it reaches the carbonation level you like. This process will go faster in warmer climates, and slower in cooler climates.
- Enjoy: The pumpkin creates some sedimenting in this kombucha, so you can strain that out with a sieve or cheesecloth (optional), then chill in the fridge before serving. Can be stored in the fridge, tightly sealed, for several weeks.
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I first published this Pumpkin Kombucha on my vegetarian food blog, Live Eat Learn.