Pumpkin Pie Marshmallows
I have been craving pumpkin marshmallows for sometime now. I know, weird right?! Not pumpkin pie, or pumpkin bread like normal people do…but pumpkin marshmallows, haha! Such a random craving but one that needed to be satisfied! So I dreamed up this delicious clean version because while Kraft’s pumpkin shaped marshmallows are cute, that franken food just won’t cut it!
Enter, delicious real food marshmallows with ingredients you can pronounce, what the heck is tetrasodium-pyrophosphate anyways?!? Anyone? Anyone?? Kinda creepy! It takes a little extra time to whip these babies up, but they are definitely WORTH IT!! Even though these are a fall recipe, I think I will be making them all year round. I just love all of the yummy warm spices mixed in, they make these marshmallows super special! They’re even made with Vital Protein gelatin which is my absolute favorite! It dissolves so easily and is made from pasture raised beef to boot!
I have been creating multiple desserts in my head specifically around these pumpkin marshmallows, which I will be sharing with you soon! I’ve also been hiding them from my husband (shhh!) To say I’ve become obsessed would be a major understatement!! I hope you enjoy them as much as we do!
Notes
To make Pumpkin Pie Spice Mix:
In a small bowl, mix, 3 tablespoons cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 1/2 teaspoons ground allspice and 1 1/2 teaspoons ground cloves.Transfer to an air tight container.
Ingredients
- 1 cup filtered water
- 1/2 cup maple syrup
- 1/2 cup honey
- 3 tablespoons Vital Proteins Gelatin
- 5 tablespoons of pumpkin purée
- 3/4 teaspoon pumpkin pie spice mix (see notes below to make your own)
- 1/4 teaspoon vanilla powder (can sub vanilla extract)
- Pinch of sea salt
- Arrowroot powder for dusting
Instructions
- Line an 8x8 pan with parchment. Grease pan and lightly dust with arrowroot powder. Set aside.
- In your stand mixer, add 3/4 cup (reserve the remaining 1/4 cup for later) of water and 3 Tbsp of Vital Proteins gelatin. Mix together and set aside to set up while you prepare the other ingredients on the stovetop.
- In a pot combine remaining filtered water, pumpkin purée, maple syrup, honey, pumpkin pie spice, vanilla powder, and sea salt. Bring mixture to a boil over med-high heat. Keep an eye on it as it will get foamy and can boil over easily. Boil for about 10-15 mins.
- Using your stand mixer and whisk attachment (A handmixer is fine, just takes a bit longer) turn mixer on medium-low speed. Slowly pour the boiled mixture into the gelatin mixture on the side of the bowl. When done incorporating, Turn mixer up to the highest speed and mix for approximately five minutes. After five minutes stop the mixer and check the consistency. If the mixture is cool to the touch, light and fluffy and falls off the whisk slowly, it's ready.
- Quickly pour mixture into your lined pan and smooth with a spatula. Lightly dust top of marshmallow mixture with arrowroot powder.
- Cover dish and let marshmallows firm up in the fridge or on your counter. Takes about 3-4 hours.
- When marshmallows are firm, use a knife and slice into small squares. Mix a bit of arrowroot and pumpkin spice mix and lightly toss marshmallow squares to coat all sides. Shake off any excess and enjoy right away, or store in an air tight container for a day or freeze for later use.
YUM!!! I make tons of different flavors of marshmallows and I will have to try this one out this year.
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My husband is allergic to beef – will the beef gelatin be a problem? If it is – is there something else I can use in place of the beef gelatin?
I haven’t tried it yet, but I’ve seen some vegan marshmallow recipes using agar agar flakes instead of gelatin.
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