Recipe: Pumpkin Marshmallows

It's Pumpkin Mania around here! Now that it's fall I'm trying to find all kinds of new ways to use pumpkin. I decided to make marshmallows because they are a healthy snack if you make them with the right ingredients. My recipe for Real Deal Marshmallows is still one of the top 3 most popular posts on my blog, so I thought you all might like this one too. These are so good!

Make sure you check out my post for Real Deal Marshmallows to learn about the benefits of marshmallow root and grass-fed gelatin.

I apologize in advance for the quality of the photos. I no longer have a camera so I tried downloading a camera app to my phone, and apparently I chose the worst one because these photos suck.

Ingredients:
½ c. water
1 tsp. (heaping) marshmallow root, optional
2 TBS. gelatin
½ c. honey
1/3 c. pumpkin puree
1 tsp. pumpkin pie spice (homemade recipe here)
½ tsp. vanilla


Boil the water, then use it to steep the marshmallow root in a reusable infuser for 15 minutes. If you don't have marshmallow root, you can skip this step.


Pour half of the water in the bowl of a stand mixer with the grass-fed gelatin. Let it bloom while you do the next step. Make sure you are using the whisk attachment for this recipe.


Pour the other half of the water in a small saucepan with the honey. Do not stir. Use a candy thermometer and wait for the honey to reach 225° F. (I forgot to take a picture here.)

Once the honey reaches the correct temperature, turn the stand mixer on low. Very carefully, drizzle the hot honey into the mixing bowl.


Once all the honey is incorporated, turn the mixer on medium and let it whip until it turns white, about 5 to 10 minutes. At this point, turn the mixer off and add the pumpkin puree, pumpkin pie spice, and vanilla. Make sure your pumpkin puree is really thick. Sometimes homemade puree can be runny, so drain it out the night before in a cheesecloth over a bowl.


Whip for a few more minutes, until the mixture starts to look voluminous but is still pourable. If it starts to set up, it is not ruined, it will just be harder to spread out in a dish.

Pour into an 8x8" baking dish or similar sized tupperware lined with unbleached parchment paper. Let the marshmallows set up overnight or at least 4 hours.


Peel the marshmallow loaf off the parchment paper and cut into squares.


Store in an airtight container for about 5 days. These marshmallows are tasty just by themselves but I also happen to know they make great fall S'mores. ;)

Printable: Pumpkin Marshmallows




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