Fermented Pumpkin Butter

Kelly ListonAll Articles, Dressings, sauces and dips, Fermenting, Ferments, Recipes21 Comments

pumpkin butter - ohlardy.com
Print Friendly, PDF & Email
I may receive a commission if you purchase something mentioned on this page. See more details here.

It is fall!  Pumpkins are everywhere!  On our doorsteps, decorating our house, and in our food!  Everywhere you look, there is pumpkin spiced this and pumpkin flavored that.  The other day I was gifted a jar of pumpkin butter from Trader Joe's.  I have always wanted to try pumpkin butter, simply because it sounds divine!  

When I think of pumpkin butter, I imagine it to have this wonderful pumpkin flavor enhanced by simple spices such as cinnamon, nutmeg, and clove.  When I took a taste of this pumpkin butter, it tasted like pumpkin pie filling.  The spices were there, but so was the SUGAR!  Holy moly, it was sweet.  

I knew I had to recreate pumpkin butter on my own terms.  I wanted a pumpkin butter that is slightly sweet and spicy and it has to taste like pumpkin!  And to top it all off, it had to be fermented.  I mean, come on, this is Oh Lardy after all!  

Making your own homemade pumpkin butter couldn't be easier.  Throw everything in a pot, stir it all together, and cook it for a little bit.  My plans for this pumpkin butter (besides eating it with a spoon) is to put it in oatmeal and spread it on cream cheese toast!  

Does the topic of fermenting baffle you?  We created a Fermenting eCourse just for you and when you sign up, we will send you a Quick Start Guide!  Grab the eCourse and the guide here!

Fermented Pumpkin Butter
Yields 1
  1. 2 15oz canned pumpkin (or 3 1/2 cups fresh)
  2. 1/4 cup apple juice
  3. 1 cup coconut sugar
  4. 1 Tablespoon cinnamon
  5. 1/2 teaspoon nutmeg
  6. 1/4 teaspoon clove (optional)
  7. 1 teaspoon ginger (optional)
  8. 1 teaspoon vanilla
  9. pinch of salt
  10. 1/2 teaspoon culture starter
  11. 1/2 teaspoon fresh lemon juice
  1. Place all ingredients except the lemon juice and culture starter into a pot and mix.
  2. Bring the mixture to a boil.
  3. Lower the heat and simmer for 35 minutes.
  4. Allow the pumpkin butter to cool.
  5. Add the lemon juice and culture starter and mix well.
  6. Place into a quart sized mason jar, add the lid, and allow to ferment at room temperature for 24 hours.
  7. Move the jar to the fridge and enjoy!
Oh Lardy https://ohlardy.com/

 Pin it!

pumpkin butter - ohlardy.com

Oh Lardy! is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

21 Comments on “Fermented Pumpkin Butter”

  1. How long does this last in the fridge? The reason I ask is because when I make fermented applesauce, it can get pretty alcohol-y in about 2 weeks. We usually eat it before that time period, but one time when we didn’t, it really packed a punch.

    I’m trying to find fermented foods to send back to college with my daughter and it needs to be something that can not only tolerate an 8 hour bus ride, but then be able to sit in her fridge for several weeks.


    1. Susan,

      The pumpkin butter will most definitely withstand a long bus ride. To be honest with you, this is the first time I have made the fermented version of pumpkin butter. I would imagine it would last 2 weeks or more. I would keep some of it at home that way you can tell her when to throw it out in case of the alcohol conversion. I will update this post after a few weeks to add the shelf life. 🙂

  2. Pingback: Episode 13 - OhLardy.com Ladies Kelly Liston & Tamara Mannelly | The Fermentation Podcast

  3. Pingback: Episode 15 - Thanksgiving Ideas & Recipes with Fermentation | The Fermentation Podcast

  4. Pingback: 25 Real Food Healthy Pumpkin Recipes - Our Heritage of Health

  5. Pingback: A Round-Up of Real Fermented Food Recipes

  6. Pingback: 43 Fermented & Probiotic-Filled Condiments — Traditional Cooking School by GNOWFGLINS

  7. Pingback: 56 Fermented & Probiotic Drinks {beyond kombucha & kefir!} — Traditional Cooking School by GNOWFGLINS

  8. Would it be possible to use grad B maple syrup and get similar results? Also, I know that kefir grains in milk do not form alcohol. Have you ever tried kefir whey or grains with pumpkin to see if this moderates the alcohol level?
    By the way, a Native Hawaiian acquaintance once commented to me that she regularly made pumpkin poi. I think she was using a kabocha or buttercup type squash. This was before I had any experience with fermentation. Taro is also fermented to make poi. Makes me wonder, since they have been used in Asia to make a kind of whiskey if sweet potatoes would lacto-ferment effectively.

  9. Pingback: Fermented Pumpkin Butter

  10. I can’t see an answer to Mindy’s question. Why is it cooked? And especially why is the starter culture boiled (along with the rest of the ingredients) for 35 minutes? Wouldn’t this kill the culture?

  11. Do you think I can use Kombucha to ferment it? Would I use like 2-4 Tbs like you would the whey?


  12. This looks so delicious! I really want to try this. I can’t imagine how delicious this would be as a dip for a dessert or on toast or something similar! And to think it is fermented so it will give you health benefits is amazing too! thank you for sharing this recipe!

  13. Pingback: Our Favorite Healthy Pumpkin Recipes + How To Get Your Fall Pumpkin Fix All Year Around! | Perfect Supplements

Leave a Reply

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

This site uses Akismet to reduce spam. Learn how your comment data is processed.