Homemade Maple Pumpkin Marshmallows
Homemade marshmallows with organic pumpkin puree, pure maple syrup and grass-fed gelatin.
How cute is this unique seasonal twist on homemade marshmallows? We love them! I plan on making these to send in with my kids for their classroom Halloween parties. I also packed them into their lunchboxes and they were just tickled to have fun pumpkin shaped treats to show their friends.
- 1/2 cup organic pumpkin puree
- 1/4 cup water
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon cinnamon
- pinch of ground clove
- 3 tablespoons of gelatin
- 2 cups of pure maple syrup
- pinch of salt
- 1/3 cup coconut sugar
- 1 tablespoon cinnamon
- Place the pumpkin puree, water, spices, and 1 tablespoon maple syrup into the bowl of your stand mixer. Add the 3 tablespoons of gelatin, mix briefly with the whisk attachment, and set aside.
- In a small bowl whisk together the coconut sugar and cinnamon. Set aside for dusting
- Grease a 9×13 baking dish (I used glass) with coconut oil and dust it with a little of the cinnamon coconut sugar mixture.
- In a medium pot combine the 2 cups of maple syrup and salt. Heat on medium-high heat until the maple syrup reaches 250F (hard-crack stage). Be careful not to overflow or burn the maple syrup.
- Once the syrup is at the right temp, turn on your stand mixer with whisk attachment and slowly start stirring the pumpkin again.
- Quickly and carefully add the HOT maple syrup.
- Whisk on high speed for about 10 minutes.
- Pour mixture into baking dish and let it sit in the fridge for a few hours until set firm.
- Cut with cookie cutters or into squares. Dust with cinnamon coconut sugar
- Tip: Grease your knife or cookie cutter or anything you cut into the marshmallows to prevent sticking.