A fall kombucha that’s about to become your favorite new way of flavoring your homemade kombucha! This Pumpkin Spice 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 Spice 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. The cinnamon and cloves and nutmeg that 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! The video below shows you how to get to this point.
Pumpkin Spice 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 a pre-blended pumpkin spice, or quickly blend your own by combining all spice, cinnamon, nutmeg, and cloves.
- Flavors: We’ll round it out with a touch of vanilla and freshly grated ginger.
How to make Pumpkin Spice 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.
Ingredients
- 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
Instructions
- 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 bottles* (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.
Tips & Tricks
Nutrition Information
More Kombucha Flavors To Try
Here are a few more of our favorite kombucha flavors (or check out our all-time favorite flavors here)
Zingy Raspberry Kombucha
A copycat inspired by the zingy Trilogy kombucha! (Recipe on our sister site, BrewBuch.com).
Chia Seed Kombucha
My favorite addition to kombucha...chia seeds! (Recipe on our sister site, BrewBuch.com).
Jill and Gordon says
Thank you for the recipe ideas, we will try them out to get some experience of the flavouring process.
Then we hope to experiment with some Australian native flavours such as Tasmanian pepperberry, Quandong, Native finger lime, etc. If they work out then we will send you a copy of the recipe for you to try
Kind regards
Jill and Gordon
Sarah says
So fun that you’re looking to experiment with the flavors! I would absolutely love to hear what works for you guys 😀 Happy brewing!
Jen says
I love the recipe! The flavor is great! I have a question about second fermentation. After three days I have great carbonation, should I burn my bottles and put them in the fridge immediately? Or burb them, let them sit for a day and then put them in the fridge? Or should I not burn them at all and just put them in the fridge? Thanks for the help!
Sarah Bond says
I’d probably just not burp them and put them in the fridge! The carbonation will settle a bit once they get cold 😀