This is the time of year when I begin trying to shove pumpkin puree into EVERYTHING. I can't help it--I flip the calendar page to October, and like a mindless zombie, out come the giant cans of pumpkin. (Hey, at least it's pumpkin instead of brains!) In some cases, my pumpkin obsession results in success--"pumpkin pie" oatmeal, for instance, is delicious. Unfortunately, I am not always so lucky, and I can tell you from sad experience that pumpkin and tropical smoothies emphatically do not mix.Other foods work with pumpkin on a hit-or-miss basis. These Pumpkin Marshmallows, for instance, walk a fine line between success and failure--not because the flavor of pumpkin doesn't belong in a marshmallow (oh, it does!) but because the moisture of pumpkin puree can wreak havoc on the marshmallow's texture. So here's my pro tip for making these marshmallows: give your puree a good long look before you use it. Different brands have different textures--heck, even different batches of the same brand turn out differently. So if your puree is particularly easy to pour or looks very liquidy, you either want to strain it so that you are using more of the solids, or simmer it on the stove for a bit to evaporate some of the water content. Yes, it's an extra step, but it's worth it to get pumpkin puree that won't mush-ify your marshmallows.
And if your puree is practically perfect right out of the can? All the better! Get thee to the kitchen and make a batch of these pumpkin marshmallows, then enjoy them in spiced hot chocolate, flavored coffee drinks, or a delightful fall-themed s'mores night.
Get the recipe: Pumpkin Marshmallows
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Pumpkin Marshmallows Photo c2008 Elizabeth LaBau, licensed to About.com, Inc.
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