Pumpkin Marshmallows Recipes

MARSHMALLOW PUMPKIN PIE

Steps:

• In a large saucepan, combine the first six ingredients; cook and stir over medium heat 8-10 minutes or until marshmallows are melted. Remove from heat; cool to room temperature., Fold in whipped topping. Spoon into crust. Refrigerate 3 hours or until set. If desired, serve with additional whipped topping.

MARSHMALLOW PUMPKIN BARS

Steps:

• Preheat oven to 350°F.
• Grease a square pan 8" x 8".
• In a bowl, using a fork, work the butter with the sugar until it is creamy. Add flour, baking powder and oats. Mix to incorporate all, it should look crumbly. Remove 1 cup of the crumbs and set aside.
• Add eggs, one at a time, and stir until incorporated. Put the dough in the greased pan, spread evenly.
• Place the pumpkin pie filling on top of the dough.
• Sprinkle remaining crumbs.
• Bake for 35 minutes until golden.
• Top with the miniature marshmallows and broil until brown, about 3-4 minutes. Keep an eye on them, they can burn in seconds.
• Cool in the pan, cut and serve. Use a knife heated in boiling water to easily cut the squares.

PUMPKIN MARSHMALLOWS

Steps:

• Line a 9x13 inch pan with plastic wrap and spray it lightly and uniformly with cooking spray. Set aside. Pour the 1/2 cup cold water into the bowl of a stand mixer and sprinkle the gelatin on top; set aside for 10 minutes.
• Combine the white sugar, corn syrup, and 1/4 cup water in a saucepan. Bring to a boil over medium-high heat. Do not stir once the sugar syrup begins to boil. Heat to 250 degrees F (120 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. Meanwhile, combine the pumpkin puree, cinnamon, ginger, nutmeg, and allspice. Mix well.
• Attach the mixing bowl to the stand mixer with the wire whip attachment and start the mixer on low speed. Carefully pour the boiling sugar syrup in a steady stream down the side of the mixing bowl. Increase the mixer to medium-high speed and add the salt. Mix until stiff, shiny, and white in color, about 5 to 12 minutes. Scrape down the sides of the bowl occasionally using a rubber spatula.
• Remove the bowl from the mixer and fold in the pumpkin mixture until combined. Add food coloring, if desired, for a deeper orange color. Return the bowl to the mixer and beat on medium-high speed about 3 minutes longer. Dip a spatula into the marshmallow mixture: the mixture should form a more-or-less continuous ribbon off the spatula into the bowl.
• Pour the mixture into the prepared pan so that it is an even depth. Let the mixture set at room temperature for at least 8 hours or overnight.
• Sift the cocoa powder, cornstarch, and confectioners' sugar into a pie plate. When the marshmallows have set, turn them onto a work surface and cut them into squares or shapes as desired. Roll each marshmallow in the cocoa mixture to coat all sides (reserve the cocoa mixture for re-dredging if needed). Marshmallows are best served fresh, but they can be stored in an airtight container (unrefrigerated) for about a week or in the freezer for a month. If you store the marshmallows, re-roll them in the cocoa mixture before serving.

PUMPKIN DIP WITH MARSHMALLOW FLUFF

Steps:

• Combine pumpkin, whipped topping, marshmallow fluff, pudding mix, and pumpkin pie spice in a large bowl; beat with an electric mixer until smooth. Place in the refrigerator and let chill for 5 to 10 minutes before serving.

PUMPKIN SPICE S'MORES

Steps:

• Broil marshmallows (2 per s'more) on a baking sheet, turning once, until golden, 1 to 2 minutes; sprinkle with pumpkin pie spice. Sandwich between graham cracker squares with white chocolate and pumpkin butter.