Get a piece of pumpkin pie, but in marshmallow form!
Pour half of the water into a bowl fitted on your stand mixer. Sprinkle your gelatin over the water and set aside.
Get your 9×11 baking dish (I used an 8×10 for thicker marshmallows). Line it with aluminum foil, then spray that foil lightly with baking spray. Set aside.
Combine the remainder of the water plus the sugar, salt and corn syrup in a medium saucepan over low heat. Stir until sugar dissolves.
Increase heat to medium, clip a candy thermometer to the side of the pot and WATCH THE POT. Seriously, don’t walk away right now. It can boil up real fast. If it boils up, lift the pot off the heat and decrease your burner a notch.
Cook without stirring until syrup reaches 235-240°.
Start the mixer on low, and pour the syrup in a slow steady stream down the side of the bowl.
When all syrup is incorporated, increase speed slowly to high.
While this is beating, get a spatula and a glass of water.
ALSO - combine the pumpkin and the pie spice in a small bowl.
Beat until mixture has tripled in volume, is glossy, thick, and pulls away from the sides of the bowl as you mix. When you pull the beater out of the mix, it should fall in large slow ribbons and be slow to melt back into the bowl.
Fold in the pumpkin mixture with a spatula until fairly well-incorporated.
Pour mixture into your prepared baking dish. Use your damp spatula to scrape out the bowl and smooth the top. Work fast – this stiffens up QUICK.
Set aside to set for 4 hours (or overnight).
Sift together the cornstarch and powdered sugar and spread some of that mixture onto a clean work surface (leave the rest in a bowl). Turn your marshmallows out onto this surface and remove the foil.
Use a damp knife (that glass of water comes in handy!) and cut into squares in the size of your choosing.
Toss your squares in the remaining cornstarch/powdered sugar mix and shake off excess.
Store in an airtight container for up to 10 days, though they probably won’t last that long.