Pour 1/3 cup of cold water into the bowl of an electric mixer and sprinkle the powdered gelatin on top. Let sit for 5 minutes.

Place the sugar and ¼ cup cold water in a small pot and set to medium-high heat. Stir until the sugar has melted.

Attach a candy thermometer to the pot and boil the sugar until it reaches 238F. Brush the sides of the pot with a wet pastry brush if sugar crystals stick to the sides.

Add the hot sugar to the gelatin and stir the mixture by hand whisking for a few minutes to slightly cool. Then beat with an electric mixer on medium-high speed for 8-10 minutes, until soft peaks form. Then add the vanilla bean seeds and pumpkin pie spice and mix well.

Place a small amount of the marshmallow into a smaller bowl. Dye it a dark brown colour. Dye the remaining larger amount of marshmallow orange. The colour will lighten, so make dye the marshmallows a slightly brighter colour than you’d like. Place the marshmallow into piping bags fitted with round tips.

Pipe the orange marshmallow onto a baking sheet lined with parchment paper, making round balls. Pipe the brown marshmallow on top to look like stems.

Allow the marshmallows to sit for 2 hours, then sift some corn starch on top. Gently peel the marshmallows off the parchment paper with a butter knife and coat the undersides in corn starch. Bounce the marshmallows in a sieve a few times to remove any excess corn starch and enjoy!