Ingredients
Method
- Spray a half sheet pan with non-stick spray and line with parchment paper.
- Mix 1 part corn starch to 1 part powdered sugar. Sprinkle the parchment lined half sheet pan with the corn starch/powdered sugar mixture and set aside.
- In the bowl of a stand mixer, mix together 2 oz of cold water and 6 oz of pumpkin puree until smooth.
- Sprinkle in the unflavored gelatin powder and mix until evenly combined. Put bowl on your stand mixer and set up with the whisk attachment to prepare for the next step.
- In a sauce pan combine the other 8 oz (1 cup) of cold water, sugar, corn syrup, and salt.
- Turn the heat on low and stir until the sugar has dissolved. Once sugar is dissolved, crank the heat up to high until the mixture reaches 245º F. I use a candy thermometer but you can use whatever you have available.
- Once the sugar mixture reaches 245º F, turn the mixer on low speed and very slowly pour the sugar mixture into the gelatin mixture.
- After everything is combined, turn the speed up high and whip for about 15 minutes - until the marshmallow mix is thick and fluffy.
- At the very end, add in the vanilla extract and pumpkin pie spice and mix until evenly combined.
- Pour the mix out onto the half sheet pan and smooth out the top. Sprinkle with the corn starch/powdered sugar mix and set the tray aside, uncovered, for at least 6 hours to set up.
- Use a cookie cutter to cut out fun shapes, or just use a knife to cut into cubes.
- Coat each marshmallow in more of the corn starch/powdered sugar mix after cutting to prevent them from sticking together. Enjoy!