Fermented Pumpkin Butter
A delicious and seasonal fermented pumpkin butter that gives you the taste of the season with a kick of probiotics!
  • 3½ cup fresh pie pumpkin (or 2 15oz cans of pure pumpkin)
  • ¼ cup apple juice (I juiced 2 medium apples)
  • ¾ cup coconut sugar
  • 2 tbsp pumpkin pie spice (cinnamon, nutmeg, clove)
  • 1 tsp grated ginger root
  • 1 tsp vanilla
  • 1½ tbsp coconut oil
  • ¼ cup coconut/almond milk (I used califia farms toasted coconut almond milk)
  • 1 tsp sea salt
  • ½ tsp fresh lemon juice
  1. If using fresh pie pumpkin, preheat oven to 380 F.
  2. Scoop out seeds and set them aside in a collendeer (see the roasted pumpkin seed recipes below!) and cut into sections.
  3. Roast for approximately 40 minutes, or until a fork can easily be inserted.
  4. Remove skin and scoop out all the pumpkin.
  5. Place into food processor until pumpkin reaches a creamy consistency.
  6. Place all ingredients except for the lemon juice and salt into a large pot and mix.
  7. Bring the mixture to a boil. Cover the pot, and lower heat to low.
  8. Allow mixture to simmer for 35 minutes.
  9. Let pumpkin butter cool to room temperature.
  10. Add the lemon juice and salt and mix well.
  11. Distribute evenly into 2 pint sized mason jars, or a few smaller ones.
  12. Put the lids on and allow pumpkin butter to ferment for 24+ hours (I did mine for around 48 hours!)
  13. Move the jar(s) to the fridge and enjoy on gluten free toast, apple slices topped with hempseed,
  14. mixed into yogurt, or right out of the jar!
My batch made about 2 pints, so I kept one in the fridge and froze the other one!
Recipe by Holistic Rendezvous at https://holisticrendezvous.com/fermented-pumpkin-butter/