Pumpkin Pie Kombucha Recipe (Pumpkin Spice Second Ferment)

Even kombucha can get into the holiday spirit! This Pumpkin Pie Kombucha combines pumpkin, pumpkin pie spice and fresh ginger with finished kombucha for a tangy, spiced fall drink.

This is a pumpkin-flavored second ferment: you start with brewed kombucha, then add the flavorings at bottling. It’s different from brewing a batch of pumpkin tea or adding pumpkin to the jar with your SCOBY.

What does pumpkin spice kombucha taste like?

Think tangy kombucha with pumpkin-pie spice and a little ginger warmth. It isn’t a creamy pumpkin latte. The base kombucha’s acidity still comes through, and the pumpkin can leave sediment that you’ll strain before serving.

Ingredients you’ll need

• 4 cups first-fermentation kombucha: use a finished, unflavored batch from my basic kombucha recipe.
• 2 tablespoons canned pumpkin: use plain pumpkin, not sweetened pumpkin pie filling.
• 1 tablespoon sugar: measure the amount in the card; extra sugar can increase pressure.
• ½ teaspoon pumpkin pie spice: this supplies the familiar warm-spice flavor.
• ¼ teaspoon grated fresh ginger: grate finely and strain before drinking.

Choose bottles with enough room

Use clean 1-liter swing-top fermentation bottles specifically rated for carbonated beverages. This is an affiliate link; I may earn a commission from qualifying purchases.

Have a second suitable bottle ready. Four cups of kombucha plus pumpkin and the other ingredients can exceed the usable capacity of one 1-liter bottle once you allow headspace. Don’t overfill to make the batch fit. Divide the mixture between suitable bottles as needed, leaving the manufacturer’s recommended headspace in each.

How to make pumpkin pie kombucha

1. Prepare the pumpkin, ginger, spice and measured sugar.
2. Combine with the finished kombucha and distribute between clean bottles, allowing adequate headspace.
3. Mix gently before pressure develops. Monitor the bottles daily during second fermentation.
4. Refrigerate when ready, chill thoroughly and open slowly over a sink, away from your face.
5. Strain out ginger and spice clumps and serve cold.

Read my second-fermentation guide for the basic bottling process. Keep the recipe card’s ingredient amounts; don’t add extra sugar to compensate for a cool room or leaking lid.

Pumpkin Spice Kombucha (2nd Ferment)

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Ingredients

• 4 cups Kombucha (single ferment)
• 2 tablespoons Canned Pumpkin
• 1 tablespoon Sugar
• 1/2 teaspoon Pumpkin Pie Spice
• 1/4 teaspoon grated fresh ginger
• 1 1-liter swing-top bottle rated for carbonated beverages; additional bottle as needed

Instructions

• Combine the pumpkin, pumpkin pie spice, ginger and measured sugar with the finished kombucha in a clean vessel.
• Distribute between clean, pressure-rated bottles, leaving the manufacturer’s recommended headspace. This batch may need more than one 1-liter bottle; do not overfill.
• Seal and mix gently before carbonation develops. Do not shake a pressurized bottle.
• Monitor daily during second fermentation and cautiously release pressure. Timing varies with temperature and the base kombucha; refrigerate when ready rather than leaving bottles sealed unattended for a fixed number of days.
• Move bottles to refrigeration for storage.
• Chill thoroughly before opening. Open slowly over a sink, away from your face, without shaking.
• Strain kombucha through a small strainer in order to remove ginger and any clumps of pumpkin pie spice. Serve cold.
• Enjoy!

Tried this recipe?Mention @hayley_inthekitchen or tag #hayley_inthekitchen!

Tips for a smoother drink

Pumpkin puree and ground spice don’t dissolve completely. Some settling is expected, so this flavor benefits from straining after the bottle has chilled. Don’t shake a carbonated bottle to mix the sediment back in. Open it cautiously first, then strain into your serving glass.

Use plain canned pumpkin for this version. Pumpkin pie filling already contains sweeteners and seasonings, so it changes both the flavor and the amount of sugar going into the bottle. Homemade puree is also a substitution; I haven’t tested an adjusted quantity for it here.

Storage and carbonation troubleshooting

Keep finished pumpkin kombucha refrigerated. Fermentation slows in the cold but doesn’t stop completely, so continue to handle bottles as pressurized containers. This is a refrigerated drink, not a shelf-stable canned product.

If it doesn’t carbonate, work through my flat kombucha troubleshooting guide. Temperature, bottle seals and the activity of the base kombucha all matter; waiting longer isn’t always the right fix.

Pumpkin kombucha FAQs

Is this recipe for one bottle?

The batch uses four cups of kombucha plus flavorings. Although the older recipe named a 1-liter bottle, you should use as many properly rated bottles as needed to maintain headspace. A bottle’s nominal volume is not its safe filling volume for this recipe.

Can I use pumpkin pie filling?

Use plain canned pumpkin. Pie filling is a different product with added sugar and spices, and isn’t a direct swap.

Why are there bits of pumpkin and spice?

Puree and ground spices can settle or clump. Chill, open carefully and strain before serving. Sediment doesn’t establish safety; discard a batch showing mold or other signs of spoilage.

What other fall flavor should I make?

Try my Apple Pie Kombucha, made with apple juice, cinnamon and whole spices.

More ways to enjoy fermented foods

Bringing fermented foods into everyday cooking is why I wrote Fermented Foods at Every Meal. If you’d like more ideas beyond kombucha, my cookbook page has the details.

For another tangy addition to a fall meal, try fermented ginger orange carrots. If you want to explore cultured dairy, my kefir guide explains that separate process.