We provide beer recipes and other content to you for free. Instead of charging you, we charge our advertisers. Without ads, we will not survive. Beerrecipes.org has been supporting homebrewers since 2002 with quality beer recipes, style guides and other content. Please help us continue by switching off your ad blocker. Learn more...

For the best experience, Login or Register for more features.  Favorites, write reviews, get notifications of new recipes, and more.

Pumpkin Mead

back to search Back to Search  Style Details 

Pumpkin Mead

back to search Back to Search  Style Details 

Beer Style: Lite American Lager  (1A)
Recipe Type: other
Yield: 5 US gallons

Lite American Lager


I've never tried it with pumpkin, but I've made a lot of meads with canned fruit as a flavoring agent. Based on the density of canned pumpkin, I would reduce the fruit amount to one can, and use pumpkin pie spice, increasing the spice amount to a tablespoon, to get that real pumpkin pie flavor.

I've been using this recipe as a base for fifteen years, and have gotten some really interesting meads by adjusting the fruits and the ratio of ingredients. Although I never had the courage to re-try the one adaptation that turned the bottles into geysers that all shot their corks and contents out, within a two-hour period, four months after bottling... :-(


  • 2 gallons of water
  • 5 lbs honey
  • 3 8-oz cans of fruit
  • 1 tsp spices
  • twist of orange peel
  • yeast

Additional Instructions

Secondary Ferment: 3-4 Weeks

Click to Print Recipe


Boil, skimming, for one hour. Strain out the fruit and transfer to the fermentation container and add the orange peel. Cool overnight, add your favorite yeast and stopper with your fermentation lock. Ferment approximately 3-4 weeks. (Makes a killer pear mead and cherry melomel.) Both fruit and spices can be adjusted to taste. The general finish turns out on the dry side, so if you like really sweet mead, you may also want to increase the amount of honey.