Pumpkin Marshmallows

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.

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

1. In one large mixing bowl combine 1/2 cup water with gelatin and allow to sit and “bloom”
2. On stove top combine remaining 1/2 cup water, sugar, and honey. Bring to a boil and stir regularly, until 238-240 degrees F
3. Remove and pour into gelatin bloom. Use a standing or electric mixer to mix for about 7 minutes, until fluff consistency is achieved
4. Add pumpkin and vanilla extract. Whip 1 more minute
5. Pour into a greased 8×8 pan and refrigerate for one hour
6. Spray a knife with nonstick spray to slice
7. Coat in arrowroot starch (or corn starch) & powdered sugar to keep them from sticking together. Shake off excess
8. ENJOY
9. Keep Refrigerated

Notes

You can use coconut sugar but note they’ll be darker in color

Pumpkin Marshmallows

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Servings: 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

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

Notes

You can use coconut sugar but note they’ll be darker in color.