Pumpkin Spice Gourmet Marshmallows

Make your own gourmet marshmallows using organic gelatin, local honey and purchased or homegrown pumpkin. Gourmet marshmallows are an easy dessert to whip up, though they look as if you labored over them for hours. In ten simple steps you’ll have this pumpkin spiced treat for the holidays!

Gourmet Marshmallows for Fall

Its the time of year to have cooked pumpkin in your fridge or canned pumpkin on your shelves. Here is a delightful thing to do with America’s favorite squash, and different ways to dress it up.

This recipe for gourmet marshmallows is such a favorite of ours that we put it into our book, The Do It Yourself Homestead.  There are a lot of other kitchen DIYs, plus information on a myriad of homesteading topics. From tips to goal setting to down-to-earth information, there’s bound to be something that will interest you in its 400 pages and four different levels of homesteading experience! For a free sample from our Homestead Kitchen chapter, just email me at Tessa@Homesteadlady.com. To learn more about the book, check it out below:

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Pumpkin Spice Marshmallows

These homemade gourmet marshmallows are Paleo compliant being made with organic beef gelatin and local honey.

Pumpkin Spice Marshmallows
Prep Time
30 mins

Paleo compliant pumpkin marshmallows with spices, organic gelatin and local honey.

Course: Dessert
Cuisine: American
Keyword: marshmallows, pumpkin dessert, pumpkin spice
Serving Suggestion: 6
  • 1 cup pumpkin puree canned or fresh
  • 1/2 cup cold water
  • 1/2 cup organic beef gelatin
  • 1/2 cup cold water
  • 2 cups local honey
  • 1/4 tsp sea salt
  • 1 tsp vanilla
  • 1/2 tsp nutmeg
  • 1 1/2 tsps cinnamon
  • 1/4 tsp cardamom
Do this first so it's ready:
  1. Prepare an 9 x 11 casserole dish by inserting a large enough piece of parchment paper to go up all the sides. The parchment paper won't lie until the marshmallow is weighting it down but once they're dry, the paper will just peel off the marshmallows.

Then the bloom:
  1. Put the gelatin and first 1/2 cup of water in the bottom of your stand mixer bowl (or any bowl).  Slightly stir it to make sure all the gelatin is submerged in the water. This will cause the gelatin to "bloom" (or poof up a bit).
Mix it up:
  1. Once gelatin has completely soaked into the water and has bloomed, add the pumpkin and mix thoroughly in bowl.
  2. Heat the honey, 2nd water and salt in a medium saucepan on medium heat until boiling.
  3. Gently boil honey while constantly stirring, until candy thermometer reaches 225F/107C degrees. The honey should bubble, froth and turn a deeper caramel color. Do NOT let it burn.

  4. Once temperature is reached, immediately remove from heat and slowly stir honey mixture into pumpkin mixture. Turn your mixer on low/medium (use the whisk attachment) and drizzle the honey down the inside of the bowl and at a slow, steady rate.
  5. Mix to incorporate, stopping to scrape down sides a few times.
  6. Once honey and pumpkin are mixed, put the collar on your mixing bowl (if you have one) and/or place a towel over the top of the bowl to prevent splashes. Believe me, you do NOT want to scrape marshmallow goo from off your fridge. Or off your toddler.
  7. Turn the mixer to high and watch for it to magically transform from slop into marshmallow cream. This can take anywhere from 8-20 minutes. It will lighten in color and eventually thicken.

  8. Spoon the marshmallow cream into your prepared dish with a greased scraper. For softer marshmallows, let them set up for 4-6 hours. For dryer marshmallows, let them set up for 8-24 hours.

  9. When ready to serve, cut with a greased or powder sugared pizza cutter. Roll each marshmallow in a mixture of equal parts corn starch and powdered sugar. Serve immediately or store in the refrigerator for up to a week. Because of the pumpkin these marshmallows will be more damp than store bought. They'll also be tastier and healthier!

Recipe Notes

Use a greased pizza cutter for streamlined sizing OR you can use greased cookie cutters.

Dust your marshmallows in powdered sugar. Other ideas include cinnamon, cocoa, coconut flour or roll them in chocolate chips, chopped nuts, cookie crumbs. Anything tasty that will hold still long enough will be suitable.

A Few More Gourmet Marshmallows Tips

For more information on making healthier marshmallows, please visit our post on the subject here. This will be especially helpful if you’ve never tried homemade marshmallows.

if you’d rather make up your own pumpkin spice so that you have it on hand, you can substitute that for the spices in this recipe. Florentissimae has a great DIY pumpkin spice blend here.

Grow Your Own Pumpkins

If you truly want to be hip with your gourmet marshmallows, learn how to grow you own pumpkins! Here are a few gems of advice on growing pumpkins from Schneider Peeps. Here, too, is her great garden resource The Garden Notebook; check it out below:

If you’re learning how to harvest, store and use pumpkins, I can recommend this article from Homespun Seasonal Living.

One of my favorite pumpkin articles is this one by Finding Our Green Life with 13 ways to use up pumpkins after Halloween is done. There are lots of recipes link below after the marshmallow one, but this upcycled pumpkin post will jump start your brain. Bottom line, you don’t need to waste even one part of your precious pumpkins after you’ve made these pumpkin marshmallows!

Other Pumpkin Recipes

Here’s how to make your own pumpkin puree from Rootsy Network.

Read this article to learn how to:

  1. Dehydrate pumpkin slices
  2. Make pumpkin powder
  3. Use pumpkin powder to make a pumpkin pie

Dehydrated Pumpkin - Make Pumpkin Pie from Powdered Pumpkin l Homestead Lady.com

Free Sample

Remember to email me for a free sample of The Homestead Kitchen chapter from The Do It Yourself Homestead. We hope the book will be of use to you, but don’t just take our word for it. Here’s what homesteader and chef Stacy Lynn Harris has to say about the book:

The Family on the Homestead l The Do It Yourself Homestead praise from Stacy Lynn Harris

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13 thoughts on “Pumpkin Spice Gourmet Marshmallows

  1. Wow! Who knew you could make pumpkin marshmallows? Obviously, you did and I am so glad you shared. I am always looking for ways to use up the harvest before it goes bad. These sound yummy, can’t wait to try them.

    1. I don’t think so, Dawn, because the honey couple with the gelatin is what forms the marshmallow goo. As far as I know, only sugars behave that way. You could nose around the internet and see what you find, though! Let me know if you find something delectable…:)

  2. hi! I’ve never made marshmallows before… Are te spices included somewhere in te steps or are they just for dusting somehow? Thanks!

  3. Why waste the goodness of honey by boiling? You might as well just use sugar, but of course an organic one, not made from beets, which are GMO. Heating honey even to 100* will kill all of the beneficial enzymes that make it healthy.

    1. A very good point, Carol! Which is why I make sure to point that out in all my articles including honey. I use honey in marshmallows because I much prefer the flavor to corn syrup. I also feel that it’s a healthier sugar choice regardless. Typically, liquid sugar is used for marshmallows because of it’s ease of use. I suppose you could use a granulated sugar and make a syrup – I’ve never tried that with marshmallows. If you do, be sure to let us know how it goes!

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