A couple weeks ago, I was in the grocery store, and I saw some bags of marshmallows claiming to be pumpkin marshmallows. They were pumpkin shaped marshmallows, but that was the only pumpkin thing about them, they were just the same old generic store bought marshmallow. But it got me thinking, pumpkin flavored marshmallows sound like a good idea. It’s something else I can do with all the pie pumpkins I have my disposal. So I searched online and found a couple different recipes. I choose the one I thought was the best. I found the recipe on a blog called “Taste and Tell”. Click here for the full recipe. Below you will find my experiences with this recipe.
1. Since I have made marshmallows several times before, I saw the ingredients and basically followed the method I always used, which actually is pretty much the same as this recipe’s instructions.
2. The pumpkin puree is added near the end of the process. I have been working on my own flavors of marshmallows such as raspberry that didn’t come out as well. I think the mistake now was adding the fruit puree too early. You need to add your flavoring, in this case pumpkin, after you have whipped your sugar/gelatin mixture.
3. When I poured the mixture into the pan, I was concern at first that they weren’t going to set up well later on. But hours later, the texture was perfect.
4. For my graham cracker crumbs, I used graham crackers made by Zingerman’s Bakehouse, which could be the best graham crackers on earth.
I am very happy overall with how these turned out. The pumpkin flavor was strong enough, the spices did their thing, and the graham cracker crumbs were a pleasant addition. I would definately make these again.
For more recipes using pumpkin puree, check out this earlier post.