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Pumpkin Spice Marshmallows

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

Course Dessert
Cuisine American
Keyword marshmallows, pumpkin dessert, pumpkin spice
Prep Time 30 minutes
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.