Pumpkin Wine

Pumpkin Pie Moonshine Recipe

All the goodness and rich flavor of pumpkin pie, fermented down into an amazing fall adult beverage.

Homemade pumpkin moonshine makes great gifts for weddings, adult birthdays, and holidays. This pumpkin pie moonshine is extremely easy to make. In fact, the hardest part of making pumpkin spice moonshine, is waiting for it to ferment.

Health Benefits of Pumpkin

Studies have shown that pumpkin is beneficial to health in many ways:

  • Anti-diabetes: In countries like Mexico and China, hyperglycemia is treated with herbal extracts containing pumpkin. Studies have also shown that pumpkin contains anti-diabetic properties, as well as pancreas protection. These properties are found in the pumpkin flesh, seeds, and peel.
  • Anti-cancer: Pumpkin seed intake has been shown to reduce several types of cancer like breast cancer, rectal cancer, prostate cancer, and lung cancer.
  • Prostate health: A study on rats reported a decrease in benign prostate hyperplasia (BPH) with increased intake of pumpkin seed oil.
  • Antidepressant: Studies have demonstrated that pumpkin has antidepressant effects, which supports the treatment of depression without the side effects of antidepressant medications.
  • Liver health: Several studies have shown the beneficial role pumpkin has in liver health. In one study on the liver injury from acetaminophen, pumpkin intake lowered the levels of four liver enzymes; aspartate transaminase (AST), alkaline phosphatase (ALP), alanine transaminase (ALT), and lactate dehydrogenase (LD).
  • Reverse aspartame damage: It was reported that supplementation of pumpkin seed oil with water for 4 weeks at a dose of 4 mL/kg can relieve the negative effects of aspartame and protect the liver.
  • Cholesterol reduction: In a study in rats with high cholesterol, it was reported that pumpkin seeds ingestion resulted in a decrease in LDL and an increase in HDL level (good cholesterol).
  • Antimicrobial properties: Studies have shown that pumpkin seed oil can treat various bacteria including Staphylococcus aureus (staph infections), Salmonella enterica, Escherichia coli (E.coli), and Klebsiella pneumonia. Pumpkin proteins can also control fungal growth.
  • Gut health: Pumpkin seeds have also shown anti-ulcerative properties by protecting gastric mucosa
  • Reproductive health: A recent study conducted on pumpkin seed extract reported that 40 days of supplementation of 40 mg/kg body weight of pumpkin seed extract could enhance the number of spermatids, spermatocytes, and spermatogonia as well as protect against oxidative cell damage (anti-oxidants).

Pumpkin Pie Moonshine Ingredients

Makes 1 gallon

  • 3 pounds honey (4 cups)
  • ½ pound raisins (about 1½ cups)
  • 1 cup dark brown sugar
  • 2 pounds pumpkin puree (2 cans, 4 cups puree, or about 16 cups raw peeled and cubed pumpkin)
  • 3 cinnamon sticks (1½ tsp ground cinnamon)
  • ½ tsp of nutmeg
  • ½ tsp of ground ginger
  • 1/4 tsp whole cloves (can substitute ground cloves)
  • 1 Tbsp vanilla extract
  • 1 gallon of water (divided)
  • 1 Tbsp acid blend (Amazon affiliate link) (Pumpkins are low in acid, this is needed for proper fermentation.)
  • 1 package of wine yeast (Amazon affiliate link)
  • 1 tsp yeast nutrient (Amazon affiliate link) (optional ingredient)

Optional Ingredients for Pumpkin Moonshine

  • Butternut squash is a great substitute for pie pumpkins. The high sugar content is delicious!
  • Raisins will add body to the pumpkin pie wine, meaning that they increase the viscosity of the pumpkin pie brandy. This also allows the flavors to linger in the mouth longer and gives off a slight caramel taste. Adding raisins may also increase the sweetness of the drink (great for dessert alcohol).
  • Pectin can also be added to thicken the pumpkin pie schnapps. Pumpkins contain a lot of natural pectin, but can be added to thicken the moonshine if desired.
  • Tannin can be added to increase the bitterness and dryness taste of the moonshine or wine. A natural source of tannin includes green oak leaves and grape leaves.
  • Pumpkin spice can be added for a spiced pumpkin pie moonshine flavor.

Equipment Needed for Pumpkin Spice Moonshine

Instructions

  1. Optional step: Cut pumpkin in half, remove seeds, and roast (flat side down) at 350 for 20-30 minutes (or until edges are caramelized and skin is easy to peel). Let cool.
  2. Sanitize everything that will be used in the brewing process.
  3. Heat about 1/2 gallon of water in the pot on low heat. Once it’s starting to steam (not boiling), add the honey and stir it so it dissolves. Let the diluted honey cool to less than 90 degrees Fahrenheit (so that natural yeast is not killed by hot water).
  4. Peel the pumpkin and remove the seeds (if not already done from roasting).
  5. Add pumpkin, brown sugar, spices, and raisins into the one-gallon jug.
  6. Use the funnel and carefully pour the cool diluted honey mixture into the jug.
  7. Top off the jug with cold water, leaving at least 2 inches of head space on top. Add yeast and acid. Put the lid on the jug and gently mix everything around a bit.
  8. Add water to the airlock, and put it with the rubber stopper into the end of the carboy. Store in a cool dark place. It should start bubbling within 12-24 hours.
  9. After about 4-6 weeks of fermenting, and once all bubbles have stopped rising in the jug and airlock, the mead can be bottled and aged. The pumpkin pie moonshine is drinkable 2 months after bottling, and tastes best about 1 year later.

If you’ve enjoyed this recipe, please rate and comment below and check out our Homemade Cherry Moonshine, Homemade Strawberry Moonshine, Homemade Blackberry Moonshine, Homemade Raspberry Syrup Recipe, Homemade Mulberry Moonshine Recipe, Homemade Peach Brandy Recipe, or Homemade Pear Moonshine Recipe!

Pumpkin Wine

Pumpkin Pie Moonsine

All the goodness and rich flavor of pumpkin pie, fermented down into an amazing fall adult beverage.
5 from 1 vote
Prep Time 20 mins
Cook Time 60 d
Fermentation 60 d
Course Drinks
Cuisine American
Servings 16 8 oz drinks

Ingredients
  

  • 3 pounds honey (about 4 cups)
  • ½ pound raisins (about 1½ cups)
  • 1 cup brown sugar
  • 4 cups pumpkin puree (2 cans of puree, or about 16 cups of peeled raw cubed pumpkin, a 5lb fresh pumpkin will make about 4 cups of cooked puree)
  • 3 sticks cinnamon (1½ ground cinnamon)
  • ½ tsp nutmeg
  • ¼ tsp whole cloves (can substitute ground cloves)
  • 1 Tbsp vanilla extract
  • 1 gallon water (divided)
  • 1 Tbsp acid blend (pumpkins are low in acid, this is needed for proper fermenation)
  • 1 package wine yeast
  • 1 tsp yeast nutrient (optional)

Instructions
 

  • Optional step: Cut pumpkin in half, remove seeds, and roast (flat side down) at 350 for 20-30 minutes (or until edges are caramelized and skin is easy to peel). Let cool.
    4 cups pumpkin puree
  • Sanitize everything that will be used in the brewing process.
  • Heat about 1/2 gallon of water in the pot on low heat. Once it's starting to steam (not boiling), add the honey and stir it so it dissolves. Let the diluted honey cool to less than 90 degrees Fahrenheit (so that natural yeast is not killed by hot water).
    3 pounds honey, 1 gallon water
  • Peel the pumpkin and remove the seeds (if not already done from roasting).
    4 cups pumpkin puree
  • Add pumpkin, brown sugar, spices, and raisins into the one-gallon jug.
    ½ pound raisins, 1 cup brown sugar, 3 sticks cinnamon, ½ tsp nutmeg, ¼ tsp whole cloves, 1 Tbsp vanilla extract, 4 cups pumpkin puree
  • Use the funnel and carefully pour the cool diluted honey mixture into the jug.
    3 pounds honey, 1 gallon water
  • Top off the jug with cold water, leaving at least 2 inches of head space on top. Add acid and yeast. Put the lid on the jug and gently mix everything around a bit.
    1 gallon water, 1 Tbsp acid blend, 1 package wine yeast, 1 tsp yeast nutrient
  • Add water to the airlock, and put it with the rubber stopper into the end of the carboy. Store in a cool dark place. It should start bubbling within 12-24 hours.
  • After about 4-6 weeks of fermenting, and once all bubbles have stopped rising in the jug and airlock, the mead can be bottled and aged. The pumpkin pie moonshine is drinkable 2 months after bottling, and tastes best about 1 year later.
  • Please rate and comment at bottom of the page, thank you!
Keyword Brandy, Mead, Moonshine, Schnapps, Wine
Tried this recipe?Please rate this recipe to let others know how it was!
5 from 1 vote

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