JOIN THE EATMAIL for exclusive recipes & meal ideas

logo logo

Pumpkin Spice Kombucha

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.

Pumpkin spice kombucha in fermentation bottles on white background

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.

Pouring pumpkin spice kombucha in a glass on white background

There are two main fermentation phases when making homemade kombucha:

  1. First Fermentation: This is when you transform sweet tea into tart and delicious kombucha (see our comprehensive guide to homemade kombucha here)
  2. 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.
Pumpkin spice kombucha in fermentation bottles on white background

How to make Pumpkin Spice Kombucha

Making your own flavored kombucha with pumpkin is super simple. The process goes something like this:

  1. Mix: Stir together pumpkin puree, spices, and a little kombucha (which will make the mixture more pourable, easier for transferring to bottles).
  2. Bottle: Transfer everything to fermentation bottles.
  3. Ferment: For 3 to 10 days, until it reaches the carbonation level you like.
  4. 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.
Pumpkin spice kombucha in a glass on white background
Pumpkin spice kombucha in fermentation bottles on white background

Pumpkin Spice Kombucha

This Pumpkin Spice Kombucha recipe is full of fresh pumpkin puree and seasonal spices, making for a rich and delicious brew.
Print Pin Rate
Course: Beverages (Non-Alcoholic)
Cuisine: American
Keyword: fall kombucha, pumpkin kombucha, pumpkin spice kombucha
Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian
Occasion: Christmas, Thanksgiving
Time: 60 minutes or more
Prep: 3 d
Total: 3 d
Servings: 8 cups
Calories: 50kcal
Author: Sarah Bond
5 from 1 vote

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.

NOTES

*If this is your first time brewing, it may be helpful to use a plastic water bottle as a gauge. Fill a disposable plastic bottle with kombucha (leaving 2 inches empty at the top). When this bottle becomes rock hard, you’ll know the glass bottle are also ready. This will help you gauge how quickly kombucha brews in your climate and will prevent bottle explosions.

NUTRITION

Serving: 1cup (differs by fermentation length) | Calories: 50kcal | Carbohydrates: 12g | Sodium: 10mg
Hungry for more?
Join our Eatmail newsletter for weekly new recipes and a complimentary copy of our vegetarian dinners cookbook!
This post may contain affiliate links to Amazon or other partners; your purchases via these links may benefit Live Eat Learn. Read more about our affiliate linking.

More Kombucha Flavors To Try

Here are a few more of our favorite kombucha flavors (or check out our all-time favorite flavors here)

Mango Kombucha

Delightfully tropical and perfectly sweet.

Blueberry Kombucha

Cooked blueberries bring deeply sweet and fruity flavor.

Ginger Pepper Kombucha

Zingy ginger and spicy pepper transform kombucha into a grown up ginger ale.

Strawberry Kombucha

A ruby red classic that's as easy as blending and fermenting.

Pineapple Basil Kombucha

Yes, herbs do belong in your kombucha!

Peach Pie Kombucha

Sweet like pie with hints of maple and vanilla.

Hi, I’m Sarah!

Showing you how to make easy vegetarian recipes, one ingredient at a time. Read more

Dinner Opt-in

Leave a Reply

Your email address will not be published. Required fields are marked *

MAKE THIS FOR DINNER

shares