Pumpkin Spice Marshmallows


1/2 cup (125 mL) cornstarch

3 pkg (0.25 oz/7 g each) unflavoured powdered gelatin

1 1/2 cups (375 mL) granulated sugar

1 cup (250 mL) light corn syrup

4 drops orange food colouring (approx.)

1/2 cup (125 mL) E.D.SMITH® Pumpkin Pie Filling

1/2 tsp (2 mL) pumpkin pie spice

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  1. Grease 13- x 9-inch (3 L) baking pan and line with parchment paper. Dust bottom and sides of pan generously with cornstarch, reserving any leftover cornstarch. Set aside.
  2. Pour 1/2 cup (125 mL) cold water into bowl of large stand mixer fitted with whisk attachment; sprinkle gelatin over top. Stir gently; let stand for 5 minutes.
  3. In saucepan set over medium-high heat, heat sugar, corn syrup and 1/2 cup (125 mL) water, stirring to dissolve completely; cook until candy thermometer registers 240°F (115°C), occasionally brushing down sides with wet pastry brush. Remove from heat.
  4. With mixer on low, gently pour hot sugar syrup into gelatin mixture. Slowly increase speed to high; mix for about 10 minutes or until fluffy, stiff and shiny. Add food colouring; mix until marshmallow mixture is uniform orange colour, adding a few more drops if necessary to achieve desired shade.
  5. Stir pie filling with pumpkin pie spice; fold into marshmallow mixture until well incorporated. Pour into prepared pan, spreading to edges and smoothing top. Let stand for 8 hours at room temperature.
  6. Dust top with some of the remaining cornstarch. Flip pan upside down onto parchment paper–lined work surface. Carefully peel back parchment paper; dust top with remaining cornstarch mixture. Cut into squares. Store in airtight container for up to 3 days. (Note: Do not refrigerate.)

Per 1 marshmallow: Calories 120, Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 30mg, Carbohydrate 28g, Fibre 0g, Sugars 25g, Protein 1g


  1. Great in hot chocolate!
  2. Use thread to cut marshmallows with clean edges.
  3. Add a little turmeric for added colour.