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Ready Time: 50 minutes (plus several hours for curing)


50 minutes (plus several hours for curing)

1 egg white

1 tablespoon honey

1 teaspoon salt

2 cups raw shelled pumpkin seeds

3/4 cup water

1½ cups granulated sugar

1¼ cup corn syrup

Pinch kosher salt

3 packets (3 tablespoons) unflavoured gelatin

½ cup cold water

1 teaspoon pumpkin pie spice, divided

1 cup powdered sugar

¼ cup cornstarch


For pumpkin seed topping: Whisk egg white in a bowl until foamy. Add honey, salt and pumpkin seeds and toss until seeds are coated. Arrange in a thin layer on a parchment paper-lined baking sheet. Roast at 350 F for 15 minutes. When cool, separate seeds by hand. Set aside.

In a medium saucepan, combine water, granulated sugar, corn syrup and salt. Heat without stirring over medium until ingredients are melted and boiling. Using a candy thermometer, monitor temperature of syrup until it reaches 250 F, brushing down sides of saucepan with a wet pastry brush, as needed, to prevent crystallization.

Meanwhile, combine gelatin and cold water in the bowl of an electric stand mixer outfitted with whisk attachment. Add pie spices and mix until combined. Once syrup comes up to temperature, remove from heat and carefully pour hot syrup into mixing bowl in a thin stream with mixer on low speed. Increase speed to medium and beat for 2 minutes, using a kitchen towel to protect from splatters. Increase speed to high and beat 8 minutes longer. Mixture will become opaque, then white, then fluffy and stiff. Transfer immediately to a well-oiled 9 x 13-inch baking dish, using a greased spatula to evenly distribute and smooth the top. Sprinkle with a handful of pumpkin seeds and set marshmallows aside to cure for several hours or overnight.

Combine powdered sugar and corn starch and scatter over a cutting board. Loosen edges of marshmallow slab and carefully transfer to board. Using a sharp, clean knife, cut marshmallows into squares and dust edges with powdered sugar mixture.

Makes about 40 marshmallows.

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