Pumpkin Marshmallows
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Homemade Pumpkin Marshmallows!
These are SO good I couldn’t stop eating them!
Besides the many I popped on their own, I enjoyed them as s’mores with dark chocolate and for a sweet, creamy touch in my lattes, too!
*For classic vanilla marshmallows follow this same recipe and omit the pumpkin. Or up the protein with my homemade Vanilla Protein Marshmallows!
Why You’ll Love These Pumpkin Marshmallows
- They texture is fun and squishy!
- They are incredible to use in fall s’mores around the campfire
- They’re gluten free, refined sugar free, and completely dairy free
- They’re sweetened with honey, which is lower glycemic index than white table sugar
- They taste even better than a store bought marshmallow!
Key Ingredients
- Grass fed beef gelatin – helps give the gooey texture! Not the same as those individual Knox packets. I prefer this brand of high quality beef gelatin HERE
- Honey – the gooeyness helps you achieve the squishy texture
- Organic Raw Sugar – sugar is one of the top 5 GMO crops. For this reason I opt for organic sugar, to avoid the glyphosate and pesticde exposure
- I have since made these marshmallows multiple times, and have found they will work with just 1 cup of honey as well (in place of all sweetners)
- Pumpkin Puree – a must to bring out that fall pumpkin flavor!
Serves: 24
Ingredients
- 1 cup Water, Divided
- 3 Tbsp Grass-Fed Gelatin
- 2 Tbsp Honey
- 1 cup Sugar, Raw, Organic, or coconut sugar*
- 1/3 cup Pumpkin Purée
- 1 tsp Vanilla Extract
- 1/2 tsp Pumpkin Pie Spice, Optional
Process
- In one large mixing bowl combine 1/2 cup water with gelatin and allow to sit and “bloom”
- On stove top combine remaining 1/2 cup water, sugar, and honey. Bring to a boil and stir regularly, until 238-240 degrees F
- Remove and pour into gelatin bloom. Use a standing or electric mixer to mix for about 7 minutes, until fluff consistency is achieved
- Add pumpkin and vanilla extract. Whip 1 more minute
- Pour into a greased 8×8 pan and refrigerate for one hour
- Spray a knife with nonstick spray to slice
- Coat in arrowroot starch (or corn starch) & powdered sugar to keep them from sticking together. Shake off excess
- ENJOY
- Keep Refrigerated
Variations for Dietary Preferences
- Pumpkin puree – if you are looking for a plain marshmallow recipe check out this recipe HERE
- Organic sugar – you can make these with just 1 cup of honey in place of the honey & sugar
- You can even use coconut sugar, but note they will be slightly darker in color
- Arrowroot starch – is flavorless but helps coat the marshmallows so they don’t stick together. You can also use organic powdered sugar, corn starch, or tapioca starch
More Homemade Marshmallows You’ll love!
Notes
You can use coconut sugar but note they’ll be darker in color
Ingredients
- 1 cup Water Divided
- 3 Tbsp Grass-Fed Gelatin
- 2 Tbsp Honey *
- 1 cup Sugar Raw, Organic, or coconut sugar*
- 1/3 cup Pumpkin Purée
- 1 tsp Vanilla Extract
- 1/2 tsp Pumpkin Pie Spice Optional
Instructions
- In one large mixing bowl combine 1/2 cup water with gelatin and allow to sit and “bloom”
- On stove top combine remaining 1/2 cup water, sugar, and honey. Bring to a boil and stir regularly, until 238-240 degrees F
- Remove and pour into gelatin bloom. Use a standing or electric mixer to mix for about 7 minutes, until fluff consistency is achieved
- Add pumpkin and vanilla extract. Whip 1 more minute
- Pour into a greased 8×8 pan and refrigerate for one hour
- Spray a knife with nonstick spray to slice
- Coat in arrowroot starch (or corn starch) & powdered sugar to keep them from sticking together. Shake off excess
- ENJOY
- Keep Refrigerated
Video
Notes
You can use coconut sugar but note they’ll be darker in color.