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How to Make Pumpkin Mead

How to Make Pumpkin Mead

It’s pumpkin season – or, more accurately, it’s pumpkin mead season! Pumpkin mead can range in sweetness from dry to pie, depending on the amount of honey and spices.

Some mead makers claim this is the best mead they’ve ever tasted. One brewer on even made his pumpkin mead inside of the pumpkin he hollowed out.

We found a recipe that’s easy and universally adjusted to suit any squash – just make sure you taste and adjust the sweetness for the lack of sugar in the squash you’re using.

Squash Mead Recipe

This Squashed Pumpkin Mead recipe is adapted from Jereme Zimmerman’s Make Mead Like a Viking, out next month.


Mead Maker Jereme Zimmerman

Mead Maker Jereme Zimmerman

  • 5-6 medium size pumpkins or squashes of any variety
  • 1 gallon of water
  • 1 package (10mL, 2 tsp) baker’s or brewer’s yeast (substitute 1 cup barm)
  • 1 1/2 lbs cane or brown sugar
  • 1-2 whole nutmegs, coursely ground or cracked
  • 10-12 whole allspice, coursely ground or cracked
    2-3 cloves
  • .05 oz cinnamon (optional – our addition)
  • The juice of 2 limes or 1 lemon
  • 1-2 lbs honey
  1. Quarter and de-seed the squash and bake at 350F/177C for 20 to 30 minutes, checking regularly for the skin to start browning and the flesh to become soft.
  2. Allow the squash to cool before peeling off the skin and any remaining seeds.
  3. Put the cooked squash in a large stockpot and add water. Add all the rest of the ingredients except the honey. Stir until it becomes thick and soupy. Bring to a light boil and let cook for an hour.
  4. Remove the pot from the heat, put on its lid, and let it cool to room temperature.
  5. Add the honey and ferment in your preferred fashion.

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Fermenting inside a pumpkin shell

When his coworker jokingly suggested he ferment his pumpkin mead in a real pumpkin, home mead maker Aaron took it as a challenge. He shares what he learned on

To ferment in a pumpkin shell, hollow out the pumpkin and don’t cook it. Bring these ingredients to a boil in a pot:

  • 1 package of yeast (Aaron used D-47)
  • 3 lbs honey
  • 0.5 oz cinnamon
  • 1 oz fresh ground nutmeg
  • 1 oz allspice

Aaron’s directions:

Boil the ingredients for ten minutes. Once they’re cool, pour into the pumpkin. Add water until the pumpkin is almost full. Ferment in the pumpkin until you see obvious signs of the pumpkin turning bad, such as mold growing around the cut top of the pumpkin, which typically takes around 10 days. Rack into secondary glass fermentation container.

He did not add any yeast nutrient, because he figured the yeast would have all the nutrient it needed from the pumpkin.

IMPORTANT: Before bottling several months after racking, Aaron cleared the mead with TurboKleer, a two-part flocculant.

2017-09-24T15:24:07+00:00 October 18th, 2015|Categories: Mead|

About the Author:

Jess is a blogger descended from a proud line of drinkers.


  1. William December 1, 2016 at 8:01 am - Reply

    Can you use canned pumpkin pie filling? If so how?

    • Jess Trebing April 22, 2017 at 3:44 pm - Reply

      I don’t see why not! I would put it in for the first few weeks and then rack, and leave for 1-3 months before racking again. I always rack out my fruit/veggies etc after a few weeks, just my personal preference. -Jessica

  2. dennis April 22, 2017 at 10:35 am - Reply

    I am doing a pumpkin mead with pumpkin puree now.
    Has anyone else done one? How did you handle the first 3 months?

    • Jess Trebing April 22, 2017 at 3:43 pm - Reply

      Hi Dennis,

      Are you using a recipe? What does it suggest? I personally wouldn’t leave the puree in there longer than 2 weeks, so maybe rack after 2 weeks and then allow it to ferment until 3 months before racking again. -Jessica

  3. CrystalMills September 23, 2017 at 2:14 pm - Reply

    Does that mean 5-6 whole pumpkins, or 5-6 pounds of pumpkin? I don’t think I have a pot big enough for 6 pumpkins.

    • Jess Trebing September 24, 2017 at 3:22 pm - Reply

      Hi Crystal, it’s 5-6 whole small or medium pumpkins (or butternut squash). You’ll be baking them first, and then just adding the flesh to your pot after the skin and seeds/insides have been removed. I hope that helps!

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