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.

Check out the treats I have packed in previous years for my kids Halloween parties; Pumpkin Krispy Treats and Apple Pops.

Marshmallow Ingredients:

• 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

Dusting Ingredients:

• 1/3 cup coconut sugar
• 1 tablespoon cinnamon

Instructions

1. 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.
2. In a small bowl whisk together the coconut sugar and cinnamon. Set aside for dusting
3. Grease a 9×13 baking dish (I used glass) with coconut oil and dust it with a little of the cinnamon coconut sugar mixture.
4. 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.
5. Once the syrup is at the right temp, turn on your stand mixer with whisk attachment and slowly start stirring the pumpkin again.
6. Quickly and carefully add the HOT maple syrup.
7. Whisk on high speed for about 10 minutes.
8. Pour mixture into baking dish and let it sit in the fridge for a few hours until set firm.
9. Cut with cookie cutters or into squares. Dust with cinnamon coconut sugar
10. Tip: Grease your knife or cookie cutter or anything you cut into the marshmallows to prevent sticking.

For all of the recipe details check out my Pumpkin Marshmallow post on The Balanced Platter today.