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–+ servings
Pumpkin gummies served with berries.
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5 from 2 votes

Pumpkin Gummies

These homemade pumpkin gummies are chewy, subtly spiced, and perfect for fall. They’re made with just 5 simple ingredients and come together in minutes for a treat you'll want to make all season long.
Prep Time10 minutes
Chill Time2 hours
Total Time2 hours 10 minutes
Course: Snack
Cuisine: American
Servings: 30 large gummies
Author: Lily Payen

Ingredients

US Customary - Metric

Instructions

  • Pour the apple juice into a bowl and sprinkle the gelatin evenly over the top. Let it sit as the gelatin "blooms" for 5 minutes.
  • After 5 minutes, give the mixture a stir (it will be thick in texture) and transfer this mixture to a saucepan. To the saucepan, add the pumpkin puree, maple syrup, and pumpkin pie spice.
  • Place the saucepan over medium heat. You want the mixture to be heated through, not boiling. As the mixture begins to heat up, whisk it until it is smooth and there are no clumps of pumpkin puree or undissolved gelatin. If you notice any small clumps, break them up with a cooking utensil until the mixture is completely smooth and has a fully liquid consistency.
  • Place pumpkin molds (or any shaped mold) on top of a baking tray. Use a squeeze bottle, dropper, or small spoon to fill each mold.
  • Chill in the refrigerator for at least 2 hours, or overnight, until set. Once set, remove them from the molds and serve cold.

Notes

    • Don’t overheat the mixture. Heat the pumpkin mixture gently because if it boils, the gelatin can lose its setting power. Once it's fully incorporated, remove it from the heat.
    • If you prefer firmer gummies, add a little extra gelatin (about ½ tablespoon).
    • If you're using a pumpkin-shaped mold, you can fill the molds about 3/4 of the way full for thinner gummies. If you don't have pumpkin-shaped molds, use any shaped molds, as long as they are silicone so that the gummies can pop right out!
    • When placing the liquid into the molds, make sure that the molds are on top of a baking pan. It will be much easier to transfer the molds to the fridge to set if they are on a baking pan.

Nutrition

Calories: 17kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.03g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 3mg | Potassium: 25mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 424IU | Vitamin C: 0.2mg | Calcium: 5mg | Iron: 0.1mg

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