Pumpkin Pie Marshmallows

The weather here has been just beautiful lately. Crisp, cool and perfect! So perfect, it was time to roll out the fire pit and make some s’mores. Being so close to Thanksgiving, I thought I would put a spin on the traditional s’more.

I searched and quickly came across a pumpkin marshmallow recipe. It was very similar to my vanilla one, but had the addition of pumpkin puree, spices, and orange food coloring.

I changed the spices according to my own taste and left out the food coloring because I wanted them to look natural– not neon.

Paired with my homemade graham crackers and some white chocolate (and a little spread of caramel I had in the fridge)– yum! Move over pumpkin pie. I think we have a new tradition after our Thanksgiving meal!

Do not be intimidated by making your own marshmallows. They are fairly simple, but you do need a candy thermometer and a stand mixer. In the pumpkin marshmallow recipe, I found that dusting them with cornstarch in addition to powdered sugar is essential due to the extra moisture from the pumpkin puree. And once you make your own marshmallows you’ll understand why it’s worth it. They are far superior in taste and texture than the ones at the store.

*Please see this post about removing excess moisture from the pumpkin purée.

Pumpkin Pie Marshmallows

By Nicole Prep: 25 minsCook: 12 minsResting Time: 1 dTotal: 1 d 37 mins Servings: 30 marshmallows A fabulous pumpkin treat for the holidays!

Equipment

• 9 x 13-inch baking dish
• Stand mixer
• Digital thermometer with pot clip

Ingredients 

Pumpkin Pie Marshmallows

• 3 (¼ ounce) packages unflavored gelatin
• 1 cup cold water, divided
• 1 ½ cup granulated sugar
• 1 cup light corn syrup
• ½ cup unsweetened pumpkin puree, homemade or store-bought removed of excess moisture (see this post)
• 1 tablespoon pure vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ⅛ teaspoon ground cloves
• ¼ cup powdered sugar
• ¼ cup cornstarch

Instructions 

1. Combine the powdered sugar and cornstarch in a small bowl. Line the bottom of a 9×13-inch non metal baking pan with parchment paper, spray lightly with non-stick spray and dust with 1/3 of the sugar/starch mixture. Set the pan aside and reserve the remaining sugar/starch mixture.
2. Place ½ cup of the cold water in the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin on top and stir to distribute. Let the gelatin dissolve for at least 5 minutes.
3. Place the reaming ½ cup water, the corn syrup, and the granulated sugar in a medium saucepan over medium heat. Stir to dissolve the sugar. Increase the heat to medium-high and insert a candy thermometer. Allow the mixture to cook without stirring until it reaches 240℉ on the thermometer, about 8 minutes. Immediately remove from the heat.
4. Turn the mixer on low and carefully pour in the hot syrup. Once all the syrup is added, turn the mixer to high and whip for 12-15 minutes or until it is stiff and shiny.
5. While the marshmallow is whipping, combine the pumpkin puree with the spices and vanilla. When the marshmallow is ready fold in the pumpkin mixture and stir until well-mixed and there are no visible pumpkin streaks remaining.
6. Pour the mixture into the prepared pan and smooth the top. Dust with ⅓ of the sugar/starch mixture and let is sit uncovered for at least 8 hours preferably overnight.
7. Turn the marshmallows onto the cutting board and cut into 1½-inch squares using a pizza wheel. Dust the sides with the remaining sugar/starch mixture. Store in a container with the lid slightly ajar for up to 3 days. Enjoy!

Nutrition

Calories: 82kcal, Carbohydrates: 21g, Protein: 0.3g, Fat: 0.1g, Saturated Fat: 0.01g, Polyunsaturated Fat: 0.002g, Monounsaturated Fat: 0.002g, Sodium: 8mg, Potassium: 10mg, Fiber: 0.2g, Sugar: 20g, Vitamin A: 636IU, Vitamin C: 0.2mg, Calcium: 4mg, Iron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.