Spread The Love: Make Fermented Pumpkin Butter At Home
A creamy, tangy, and spiced spread, fermented pumpkin butter combines pumpkin puree, warm spices, and probiotics for a gut-friendly treat. Perfect for fall!
Ingredients
- 2 cups pumpkin puree fresh or canned
- 2 tablespoons apple cider vinegar
- 2 tablespoons raw honey (swap with maple syrup for a plant-based alternative)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon sea salt
- 1 tablespoon water kefir or whey optional, for quicker fermentation
Instructions
Prepare the Pumpkin Base
- In a mixing bowl, combine the pumpkin puree, apple cider vinegar, and raw honey. Mix until smooth and well-integrated.
Add the Spices
- Sprinkle the cinnamon, ginger, nutmeg, cloves, and sea salt into the mixture. Stir thoroughly to distribute the spices evenly throughout the pumpkin puree.
Incorporate the Starter (Optional)
- Add water kefir or whey to the mixture. This step can speed up the fermentation process, though it’s not mandatory.
Transfer to Jars
- Spoon the mixture into a clean, sterilized glass jar, leaving about an inch of headspace. This space allows for expansion during fermentation.
Seal the Jar
- Close the jar loosely with a lid to allow gases to escape, or use a fermentation lid to maintain an ideal environment.
Ferment the Mixture
- Place the jar in a cool, dark spot, such as a pantry or cupboard, for 48-72 hours. Check the mixture daily to ensure there are no signs of spoilage.
Taste and Adjust
- After 48 hours, taste the pumpkin butter. If it has a tangy, slightly effervescent flavor, it’s ready. If not, let it ferment for another day.
Refrigerate and Store
- After fermentation, securely close the jar and place it in the refrigerator. The pumpkin butter will keep enhancing its flavor and remain fresh for up to a week.
Serve and Enjoy
- Spread on toast, swirl into yogurt, or use as a topping for pancakes or waffles. Enjoy the rich, tangy, spiced goodness!
Video
Notes
- For a stronger flavor, allow the pumpkin butter to ferment for an extra day before refrigerating.
- Modify the sweetness to your liking by increasing or reducing the amount of honey or maple syrup.
- Always use clean utensils when scooping out the pumpkin butter to preserve its freshness.
- For the best texture, blend the pumpkin mixture until it’s smooth before fermentation.
- This recipe pairs wonderfully with warm bread, pancakes, or as a topping for yogurt and oatmeal.