Description
Indulge in the ultimate fall treat with our recipe for homemade Pumpkin Spice Marshmallows. Learn how to make these sweet and fluffy delights today!
Ingredients
Scale
- 75 g (2.6 oz) pumpkin puree
- 85 g (3 oz) cool water
- 1 tablespoon (15 ml) pumpkin pie spice
- 4 packets gelatin
- 2 teaspoons (10 ml) pure vanilla extract
- 400 g (14.1 oz) or 2 cups granulated sugar
- 185 g (6.5 oz) maple syrup
- 160 g (5.6 oz) cool water
- 1/2 tsp (3 ml) fine sea salt
- 1/2 cup (120 ml) powdered sugar preferably made with tapioca starch
- 2 teaspoons (10 ml) pumpkin pie spice
Instructions
- In a small bowl, blend the pumpkin puree with the pumpkin pie spice using a whisk or fork. Pour in the water and vanilla, mixing thoroughly. Sprinkle in the gelatin and stir until combined. Allow it to sit and solidify for a few minutes.
- In a medium pot, combine sugar, maple syrup, water, and sea salt. Stir until well mixed. Place over medium to medium-high heat and cook until the syrup reaches a temperature of 250°F. This process will take between 12 and 20 minutes, depending on the heat intensity and the pot’s material. Use a candy thermometer or similar to monitor the syrup’s temperature frequently.
- Once the syrup hits 250°F, promptly transfer the hot mixture to the bowl of a stand mixer. Let it cool slightly for a minute. Add the gelatin, which will now be a firm yet soft mass, and secure the whisk attachment.
- Begin mixing at a low speed, gradually increasing to medium. The mixture will start as a dark liquid and become thicker, lighter, and fluffier over time. Continue whipping until the mixture pulls away from the bowl’s sides, which takes about 10-12 minutes. Taste it; you may add more vanilla or sea salt during this time if desired.
- Use oil to coat a 13 x 9” or 9×9” cake pan (a spray bottle works well). Once the mixture is fluffy, transfer it to the pan, scraping out as much as possible, even though it will be sticky. Spread it evenly across the pan. Cover with foil and let it set on the counter overnight or in the fridge for several hours until firm.
- Combine powdered sugar and pumpkin pie spice, then sprinkle it over the marshmallow’s surface to coat it. Turn the marshmallow onto a counter with the coated side facing down, and dust the other side with powdered sugar.
- Lightly oil a chef’s knife to prevent sticking, and cut the marshmallow into 1” squares. Roll each square in powdered sugar to ensure all sides are covered.
- Place the marshmallows in a container with a tight seal, where they’ll stay fresh for up to two weeks.
Notes
- Use a candy thermometer to ensure the syrup reaches 250°F for the ideal consistency.
- Coat the cake pan with oil to prevent sticking when transferring and spreading the marshmallow mixture.
- Dust the marshmallows with powdered sugar and pumpkin pie spice for a delicious final touch.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Mixing, Boiling
- Cuisine: American
Nutrition
- Calories: 80
- Fat: 0g
- Protein: 0g
Keywords: pumpkin marshmallows, homemade marshmallows, pumpkin spice, maple syrup, fluffy dessert
