This might be the last (for now?) of my series of posts under the heading of “CONSUME ALL THE PUMPKIN THINGS” — because the Christmas baking brainstorming has already begun. Unless you have a good (but SIMPLE) pumpkin cream soup recipe that you wanna share with me, then HOLLA!
Pumpkin Spice Marshmallows
Take your basic marshmallow recipe and at the end/before you pour it into your pan, add a pumpkin mixture that consists of:
1/4 cup water
1/2 cup pumpkin puree
+ some fall spices (cinnamon, ginger, nutmeg, cloves, allspice)
If you’re unsure of proportions, here’s a suggestion:
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Once you’ve added the pumpkin concoction, mix it for another 3 minutes and then pour it into your prepared pan. After they’ve settled, slice and toss them in a mixture of graham crackers & cinnamon.
Alternatively, you could toss them in a mixture of cornstarch (shiver, I HATE the texture of cornstarch, but for the love of home made marshmallows, I will tolerate it), powdered sugar, and cinnamon. The pumpkin flavour in these is very subtle; they’re good on their own but they taste EVEN BETTER in a cup of hot chocolate.
Pumpkin Marshmallow: YO, hot chocolate. My bounty is as boundless as the sea, my love as deep; the more I give to thee, the more I have, for both are infinite.
Hot chocolate: Ohhh pumpkin, this is the very ecstasy of love.
— end scene.
I imagine that it would be just as amazing with white hot chocolate.