• Line a 9 x 13 " casserole dish with lightly oiled parchment paper, making sure the parchment covers the sides.

Hydrate Gelatin

• Whisk 40 grams of gelatin and 300 grams of pumpkin in the bottom of your 5 quart mixing bowl. Set aside to hydrate while you cook your syrup.

Cooking Syrup

• In a heavy duty thick bottomed pot, combine 680 grams sugar, 560 grams corn syrup, and 170 grams of water. Heat over high heat until 252F.
• Remove from heat. Cool until 212F, undisturbed.

Making Marshmallows

• Once syrup has cooled to 212F, add to gelatin.
• Using the whisk attachment, mix on high for 8 minutes. Marshmallow will double in size.
• Turn mixer to low. Add vanilla and pumpkin spice
• Mix on high for 20 seconds once all vanilla and pumpkin spice has been added.
• Spread into prepared pan.
• Top with additional sheet of lightly oiled parchment. Set aside for 12 hours before cutting.

Cutting

• Mix together pumpkin spice and powdered sugar.
• Cut into desired size. Roll in pumpkin spice and powdered sugar mix after dusting. Store in an airtight container.