Marzipan Pumpkins offer a delightful and creative way to celebrate Halloween and Thanksgiving with your children. These charming confections can be crafted together, adding a touch of festive flair to cakes, cupcakes, or any sweet treat you desire.
My original idea was to decorate a few of the HALLOWEEN MINI CUPCAKES, however, these Marzipan Pumpkins were too big for that. Nevertheless, if you make regular-size cupcakes, then they will be just perfect. I will definitely do that next year because I really like that idea. However, make sure you apply a little bit of that green icing on them first and place the pumpkin on top.
By the way, how many of you are familiar with Marzipan, and have you ever tried it? You know can buy already-made marzipan in the supermarket, or on Amazon. There are many brands available, but unfortunately, they are very high in sugar. This may not matter if you would only use it for decoration, however, it is quite expensive too. The positive side of the store-bought is the finer texture, which is also easier to work with. Therefore it is up to you, whether you decide to make it from scratch, or you get one already made. If you decide to make it from scratch, I suggest adding a little bit of maple syrup, which I did not, since I wanted it to be completely sugar-free. My intention was to create marzipan suitable for Keto diet and diabetes with Swerve sweetener.
Yet, if you are fine with a little bit of maple syrup then I suggest adding it into a recipe. I think mixing 1 tbsp of maple syrup with 2 tbsp of warm water and using it instead of the 3 tbsp water I wrote in the recipe. Anyway, let me know what you think, I would love to hear from you.
Thank you for visiting and I wish you Happy Holidays!
- Carving tools or small spatula and butter knife
- wax paper
- Rolling Pin
- 1 cup almond flour
- ¾ cups Swerve sweetener or sweetener of your choice
- 3 tbsp water
- Orange food coloring
- ½ tsp Green Spirulina powder or green food coloring of your choice
- In a bowl, blend almond flour with sweetener and gradually add 3tbsp of water.
- Keep mixing until it turns into paste.
- Transfer to a wax paper on your working surface and roll it into a log.
- Cut the edges off and save it for the green part.
- Flatten the log with your fingers and little bit of the orange coloring. It depends on what type you are using so be carful and read the instructions. Keep adding until you get the desired orange color.
- You may add little bit of almond flour if the marzipan gets too sticky.
- When ready, roll it into a 1 ½ inch diam log and cut into 6 equal parts. (On my video shows only 4 because I used some of the marzipan for something else).
- Roll each piece and make nice smooth ball.
- Press the ball down between your thumb and index finger and make grooves by using small spatula or a sculping tool, creating the shape of pumpkin. (See instructions on the video).
- Continue until your pumpkins are all done.
- For the green foliage you add gradually the green Spirulina powder, into the marzipan until you get the desired color.
- With your palms, shape it into a ball and by using a rolling pin, flatten into a thin surface.
- By using butter knife or carving tool, cut a small piece and shape it into a leaf.
- Careful attach the leaf on top of the pumpkin and press down with your tool.
- Cut another small piece and shape it into pumpkin stem and attach again with your tool.
- The third part is little bit tricky; it requires more patience. Take again small piece and roll into a sting. Then take the end of it and make it into a small spiral with your fingers. Remove the long end and attach to the stem of the pumpkin with your tool.