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byKelly Bejelly

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paleo pumpkin spice marshmallows

When I shared that I was going to make paleo pumpkin spice marshmallows with my guys, Mr. Bejelly’s ear perked up.  This was a surprise to me as he also isn’t big into pumpkin  The little will eat anything sweet and I just love to hear him say “It’s good” and then watch him rub his little belly when he tries one of my recipes for the first time.

Last weekend we went out to our favorite farm to wander through the corn maze and each pick a fresh pumpkin to decorate for Halloween.  Seriously this is one of my favorite family traditions that I look forward to every single year.

how to make homemade marshmallows

Most people don’t realize that pumpkin is one of the best sources of beta-carotene which you body converts into Vitamin A.  It’s also a food that supports heart health as it also contains fiber and potassium.

You would think that making homemade marshmallows was hard, but really, it just takes patience like most other things in life.

This recipe uses a touch of pumpkin to give it a more authentic flavor and lots of pumpkin spice.

how to make homemade marshmallows


When I was cutting this up for the photo, the scent of the spices was overwhelming in a good way.Mr. Bejelly told me they tasted like the holidays and that they would work well in hot chocolate, coffee or tea, of all things (with booze mind you).

paleo pumpkin spice marshmallows

Learn more why gelatin is the one super food you can not afford to miss out on here.

So on to how to make Homemade Marshmallows

paleo pumpkin spice marshmallows

Pumpkin Spice Marshmallows

Course: Dessert
Keyword: pumpkin spice marshmallows
Prep Time: 5 minutes
Cook Time: 3 hours 15 minutes
Total Time: 3 hours 20 minutes
Servings: 12
Calories: 93 kcal
Author: Kelly Bejelly @ A Girl Worth Saving


Parchment paper



  1. Line a 8 x 8 baking dish with parchment paper. Spread the pumpkin spice on the surface of the pan.
  2. In a large pot add the water and warm and then whisk in the gelatin until frothy.
  3. Add in the pumpkin purees, vanilla extract, sea salt, pumpkin spice and honey and whisk until well combined.
  4. Remove from the stove.
  5. Using a hand held beater on high, blend the mixture until it become light and fluffy and lightens in color. The mixture should also coat the beaters but not be stiff (meaning it may drip slightly). This can take 10 to 12 minutes.
  6. Pour the mixture into your lined baking pan and place in your fridge to firm up for 2 to 3 hours.
Nutrition Facts
Pumpkin Spice Marshmallows
Amount Per Serving
Calories 93
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 102mg4%
Potassium 19mg1%
Carbohydrates 23g8%
Fiber 0g0%
Sugar 23g26%
Protein 1g2%
Vitamin A 390IU8%
Vitamin C 0.2mg0%
Calcium 4mg0%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

© 2011-2014, A Girl Worth Saving. Feel free to pin my posts but do not repost my full recipe on your blog, Tumblr, or any other website.

Leave A Reply


    • October 21, 2014 at 10:46 am

      They’re super easy to make and I hop you love them hun.

  • tOMMI
    November 1, 2014 at 2:33 pm

    These were so easy to make, and are delish!! We have been enjoying them in tea, and dandelion coffee:) Or just by themselves!!! I have been doing Paleo for a long time, but recently adapted to a more GAPS approach, for gut healing purposes for myself and family…. My little girl loves these. I have left brown rice in my diet because I have a little one who is still exclusively nursing and it keeps my milk supply up. so I am going to attempt to make rice crispy treats with this marshmallow recipe and organic puffed brown rice:) Hopefully it turns out amazing! Thanks so much for all of your wonderful recipes!5 stars

    • November 2, 2014 at 10:03 pm

      Oh Yum! I’m so glad you enjoyed it hun and if I ate rice, I would be all over that!

  • Jody
    November 10, 2014 at 11:51 am

    Ok.. i just made these and they turned out very chunky.. i took a pic of it and it looks like popcorn!! lol what did i do wrong?

    • November 10, 2014 at 1:17 pm

      hrmm. . . It might be the gelatin that you used. Did you use the gelatin in the red can?

      • Jody
        November 12, 2014 at 2:30 pm

        Yep! followed to a T

  • Jennifer
    December 9, 2014 at 10:22 am

    How do I store them and how long will they stay fresh?

    • December 9, 2014 at 7:45 pm

      I keep them in my fridge and I’ve had some in there for 2 weeks and they’re fine!