I'm SO excited to share this recipe with you! Like many others, I'm slightly obsessed with all things Pumpkin in the Autumn. Since I adore making fluffy, magical marshmallows using only real food ingredients that are actually good for you, of course I had to create a Pumpkin version. It wasn't enough to just add pumpkin pie spice. These have REAL Pumpkin puree, grassfed gelatin, raw, unfiltered honey and organic maple syrup. They are light and fluffy and they taste like pumpkin pie. (Hello instant Pumpkin Spice coffee!). They will last for weeks in an airtight container in the fridge. You can see some of the process photos here and an amazing Strawberry version here. Happy Fall Y'all!!!
-Stand Mixer w/ Whisk Attachment
- 1/2 C Pumpkin Puree (canned or fresh...NOT Pumpkin Pie Filling)
- 4 tbsp (1/4 C) Gelatin (grass-fed is best for health reasons)
- 3/4 C Cold Water
- 1/2 C Honey (raw, unfiltered, local if possible)
- 2 C Maple (pure, organic)
- 1 tsp Vanilla extract
- 1 tsp Maple extract
- 1/4 C Water (room temp is fine)
- 1 1/2 tsp. Pumpkin Pie Spice
- *optional* 1/4 tsp Cardamom (so YUM, like Pumpkin Chai but, children may not like it).
- Soy-free Shortening (for greasing pan(s)
- Apx. 6 Tb.Sp. Arrowroot -or- Tapioca Flour for dusting
- First coat a 13 x 9 pan or (2) 8x8 pans with Organic soy-free shortening and coat with a light dusting of arrowroot or tapioca powder. (I prefer arrowroot but, either will work fine). Set this aside.
- Bloom your gelatin, 3/4 c Cold Water & Pumpkin Puree in the mixing bowl on a stand mixer. I like to give it a quick whisking to prevent any clumps from forming.
- Meanwhile, whisk the 1/4 C of water, with the honey, maple, and vanilla in a pot and turn heat to med/high.
- Insert your candy thermometer (this is a MUST) and wait for the
temperature to reach the softball stage (apx. 240 degrees). I like to
whisk the mixture as it gets close to 240 to ensure the temperature is
even throughout the pot. *NOTE: Every time I have made mallows, I
noticed it gets up to 220 fairly fast and then it hangs out there for
what might feel like forever before finally climbing to 240. So don't
fret or increase the heat, it WILL get to 240.*
- Once it reaches 240, immediately remove from the heat, turn your mixer on low (allow the gelatin to break up a bit) and slowly pour the mixture into the mixing bowl with the bloomed pumpkin gelatin.
- Next, turn the mixer all the way up. "Aerating". *If you don't have a splash-guard, hold a towel around the mixer to prevent it from splashing it all over the walls until the mixture thickens to the point of not splashing out.
- You will see a beautiful pale peach colored fluff start to form w/in 5-7 min.
When peaks just start to form, add your spices.
- Your fluff is done when it forms stiff peaks.(about 10-15 min.)
- Scoop your fluff into your prepared pan(s) and smooth out
corner to corner. Cover and let cure for at least 8 hours. (This Pumpkin version needs a longer curing time). If I'm
making mallows for an occasion, I like to make it the night before and
then they can sit all night.
- Lightly coat your knife with some shortening and cut your mallows into cubes. No need to be precise about this. (There is a charm to the look of rustic, homemade marshmallows.)
- Put mallow cubes into a large ziplock bag (I do half at a time to make it easier) and toss with a small amount (2 Tb.Sp.) of arrowroot or tapioca flour. (You can use organic cornstarch too but, then it wont be Paleo).
- ENJOY! (Just try not to eat them all in one sitting because this recipe makes around 90 mallows.) ;)