Pumpkin Marshmallows

Products Used
pumpkin marshmallows imperial sugar


  • Small amount of vegetable oil (avocado, peanut, olive or other)
  • 2 envelopes (14 g total) Knox gelatin
  • 1/4 cup (60g) room temperature water
  • 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1 cup (200g) Imperial Sugar Extra Fine Granulated Sugar
  • 1/2 cup (160g) light corn syrup
  • 1 teaspoon cinnamon (Vietnamese preferred)
  • 1/2 dried ginger
  • Pinch cloves (less than 1/8 teaspoon)
  • 1/4 cup (30g) Imperial Sugar Confectioners Powdered Sugar
  • 1 tablespoon (9g) cornstarch


  1. Lightly oil an 8 x 8 inch or 9 x 9-inch pan. Line it with plastic food film and coat plastic with a very thin layer of oil. Set it aside.
  2. Quickly stir together gelatin with water in a very small bowl. Set it aside.
  3. In a small saucepan, combine pumpkin puree and sugar and stir to a boil (or close to it). It is of utmost importance to stir constantly using a heat-resistant rubber spatula to prevent burning. The mixture will appear too dry at the start, but will become more liquid as it heats.
  4. Remove from heat. Add gelatin mixture and stir until completely combined.
  5. Add corn syrup and mix well. Pour mixture into a bowl of a stand mixer fitted with a whip attachment.
  6. Whip on medium or slightly higher speed. Add cinnamon, ginger, and cloves. Whip until mixture is fluffy and still feels slightly lukewarm. (About 90-95°F)
  7. Pour into prepared pan and set for several hours or overnight at room temperature.
  8. Cut into desired sizes. Sift together powdered sugar and cornstarch twice and toss pumpkin marshmallow in the mixture.
  9. Store airtight at room temperature. 
Imperial Sugar Insight

Recipe was formulated with Knox®. Not all brands provide similar strength.

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