” We don’t just look like Pumpkins, we’re made with Pumpkin!”
Forget those store-bought, high fructose corn syrup, chemical containing marshmallows. Make your own with organic pumpkin puree, pure maple syrup and grass-fed gelatin!
Halloween is quickly approaching, and I am always on the hook to provide a snack for my kids classroom parties (not that I mind!) In the past, I have made cute Pumpkin Krispy Treats and Chocolate Covered Apple Slices . This year I decided to try and add pumpkin puree and traditional pumpkin pie spices to my homemade marshmallows. It worked perfectly! My kids LOVE them.
I cut out some with a pumpkin-shaped cookie cutter and turned them into pops. I cut out some others with a circle cookie cutter and put a piece of dairy-free dark chocolate in the top for the stem. I think they turned out pretty cute!
Check out the other Pumpkin Recipes:
- Savory Pumpkin Almond Twists
- Pumpkin Donut Holes with Sunbutter Caramel
- Pumpkin Pancakes
- Creamy Pumpkin Crockpot Risotto
- Easy Vegan Pumpkin Chocolate Chip Ice Cream
- Two Bite Pumpkin Cookies
Makes a 9 x 13 inch pan of marshmallows
- 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
- 1/3 cup coconut sugar
- 1 tablespoon cinnamon
- 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.
- In a small bowl whisk together the coconut sugar and cinnamon. Set aside for dusting
- Grease a 9×13 baking dish (I used glass) with coconut oil and dust it with a little of the cinnamon coconut sugar mixture.
- 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.
- Once the syrup is at the right temp, turn on your stand mixer with whisk attachment and slowly start stirring the pumpkin again.
- Quickly and carefully add the HOT maple syrup.
- Whisk on high speed for about 10 minutes.
- Pour mixture into baking dish and let it sit in the fridge for a few hours until set firm.
- Cut with cookie cutters or into squares. Dust with cinnamon coconut sugar
- Tip: Grease your knife or cookie cutter or anything you cut into the marshmallows to prevent sticking.
Do you bring homemade treats to your child’s classroom?
Danielle Rouse is the creative energy behind the allergy friendly recipe blog, Fresh4Five | Real Food, Fresh Ideas. This mother of three has a passion for nutrition and cooking with fresh and wholesome ingredients. Danielle has become and expert at developing recipes to meet the complex dietary needs of her family. She is currently studying to become a Registered Holistic Nutritionist at the Canadian School of Natural Nutrition. Fresh4Five hosts an array of family friendly recipes that are free of Gluten, Dairy, Soy, Nuts and Paleo Friendly.
Read all of Danielle’s posts here.