Pumpkin Pie Kombucha
With the arrival of autumn and cooler weather, the kombucha brewing may slow down, but it gives us the opportunity to create flavors worth enjoying with family and friends throughout the holidays.
This pumpkin pie kombucha recipe combines the beloved blend of cinnamon and other spices that embody the warm flavors of pumpkin-based baked goods. The spice blend does most of the heavy lifting in this recipe, the pumpkin contributes some richness and imparts a deep orange hue to the finished drink.
Kombucha Fermentation Overview
There are two fermentation phases when making kombucha:
Primary Fermentation: This is when you transform sweet tea into tart and tasty kombucha. Get all the details at my article on how to make kombucha.
Secondary Fermentation: This is when you carbonate your homemade kombucha by adding flavors (like pumpkin ?) and sugars and bottling it.
Preparing for Secondary Fermentation
This recipe makes about 7 x 16 fluid ounce bottles of finished kombucha (from a 1-gallon batch of unflavored homemade kombucha aka from your primary fermentation).
Reserve 2 cups (about 16 oz / 0.47L) kombucha and your SCOBY from your completed primary fermentation and set aside – you will use this as your starter for your next gallon batch of kombucha.
With your kombucha starter tea and SCOBY placed aside, you now have enough kombucha left to flavor and fill your bottles. This guide assumes are using 16 oz. glass bottles which are a popular choice for kombucha; however, there are many options for bottling kombucha.
Ingredients to make Pumpkin Pie Kombucha
Kombucha Finished kombucha from your first fermentation is the base to which you will add the orange flavor
Pumpkin: Canned pumpkin puree works perfect. If you are feeling ambitious you could roast your own fresh pumpkin.
Pumpkin Pie Spice: You can use an already mixed pumpkin spice blend, or easily make your own own by combining all spice, cinnamon, nutmeg, and cloves. Here’s a great pumpkin spice recipe from Sally’s Baking Addiction
Sugar: A touch of additional sugar for bacteria and yeast to feed on which creates carbonation–extra fizzy goodness. When filling 16 ounce bottles I’ve found a sugar cube has the right amount of sugar (1 tsp) for carbonation and is a convenient way to add the right amount without the mess.
How to make Pumpkin Pie Kombucha
Add Flavors: Add pumpkin and pie spices to the bottles.
Bottle: Transfer kombucha to fermentation bottles.
Condition: For 3 to 10 days, until it reaches the carbonation level you like.
Enjoy: Chill in the fridge before serving and strain out fruit pieces when pouring (optional)
Pumpkin Pie Kombucha Recipe
Yield: 7 bottles • Active time: 20 minutes • Total time: 3 -10 days
This recipe assumes you are doing a secondary fermentation (flavoring and carbonation) in the bottle. You may also incorporate a third fermentation using the same proportions but following the third fermentation steps.
Ingredients:
1/2 gallon (64 oz) homemade kombucha from a first fermentation, 1.9 L
1 cup pumpkin puree, 240 g
2 tsp pre-mixed pumpkin spice or combine 1 tsp allspice, ½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp cloves to make your own
7 sugar cubes or 2 Tbs white sugar 12 g
Instructions:
Prepare pumpkin: Stir together the pumpkin puree and pumpkin pie spice until thoroughly mixed
Flavor: Evenly divide pumpkin puree and spice mixture between the bottles
Sweeten: Add one sugar cube per 16 bottle or evenly divide sugar between bottles (about 1 tsp per 16 0z bottle)
Bottle: Transfer kombucha into fermentation bottles, leaving about 1 inch empty at the top. 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: Chill your pumpkin pie kombucha bottles in the fridge before serving and strain the kombucha to remove fruit pieces when serving (optional).
Homemade pumpkin pie kombucha kombucha can be stored in the fridge, tightly sealed, for several weeks.
Tips & Tricks:
Make sweet tea for your next batch the night before you flavor and bottling and let it cool on the stove overnight so that you can flavor your kombucha and get your next batch started at the same time.
If this is your first time brewing, it may be helpful to use a plastic water bottle as a gauge. Fill a recyclable plastic bottle with kombucha (leaving 1.5 inches empty at the top). When this bottle becomes rock hard, you’ll know the glass bottles are also ready. This will help you gauge how long it take for kombucha to carbonate your climate and will prevent bottle explosions.
Variations:
- Add a touch of fresh vanilla or vanilla extract for additional deliciousness!
- Add some fresh grated ginger to give the aroma and flavor a little more excitement
- Substitute honey or maple syrup instead of the sugar for a richer, more complex flavor
Nutrition Information:
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The materials contained on this website are intended to be used for educational purposes only, and the website’s use is solely at your own risk. It is important to use good judgment when consuming kombucha. Never consume kombucha that looks, tastes, or smells unpleasant. Further, before consuming kombucha or any other fermented or cultured food, you should receive full medical clearance from a licensed physician. Author and publisher claim no responsibility to any person or entity for any liability, loss, or damage caused or alleged to be caused directly or indirectly as a result of the use, application, or interpretation of the material on this website.