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Gourmet Marshmallows with pumpkin and spice and everything nice l Homestead Lady

Pumpkin Spice Marshmallows

For those of you who have made their own marshmallows before, this is a basic recipe with pumpkin thrown in.  For those who haven't made their own gourmet marshmallows before, this is NOT as hard as it might seem.
Course Dessert
Cuisine American
Keyword marshmallows, pumpkin dessert, pumpkin spice
Prep Time 30 minutes
Serving Suggestion 6

Ingredients

  • 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

Instructions

Do this first so it's ready:

  1. Prepare an 8 1/2 x 11 casserole dish one of two ways: you can grease the dish with high quality fat and then dust it (powdered sugar, coconut flour, cocoa are just a few ideas). OR, you can simply place parchment sheet to fit (including up the sides) inside the dish. The parchment paper wont lie down 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 225 degrees. the honey should bubble, froth and turn a deeper caramel color.
  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.
  8. Spoon the marshmallow cream into your prepared dish with a greased scraper. If you forget to grease it, your kids will happily suck off the sticky goo that's left. Waste not, want not.
  9. For softer marshmallows, let them set up for 4-6 hours. For dryer marshmallows, let them set up for 8-24 hours.

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.