cup liquid pumpkin coffee cream; divided (I used Coffeemate Pumpkin Spice creamer; do not use no fat or no sugar added varieties)
cup canned pumpkin puree
packets unflavored gelatin
cup granulated sugar
cup light corn syrup
Spray the sides and bottom of a 13x9" baking pan lightly with cooking spray. Cover evenly with powdered sugar. In a stand mixer bowl, or other large metal bowl, add 1/2 cup of liquid coffee creamer and pumpkin. Mix to combine. Sprinkle mixture with 3 1/2 packets of unflavored gelatin and let it soften. In a medium to large-sized heavy-bottomed pot, combine the remaining 1/2 cup of creamer, sugar, corn syrup, and salt. Heat mixture on medium, stirring constantly, but gently, until all of the sugar is dissolved. Once the sugar is dissolved, stop stirring, clip your candy thermometer inside the pan and allow the mixture to come to a gentle boil (with NO stirring). As it comes to a boil, the mixture will bubble and rise; be sure to keep the heat at medium, no higher. Heat mixture to 240 degrees F. Be sure to keep watch as the temperature can rise quickly. When it reaches 240 degrees F, remove from the heat immediately and pour into your stand mixer mixing bowl. With a whisk by hand, stir to combine with the gelatin. Stir until the gelatin is completely dissolved. Then, beat the mixture on high until it is very thick (about 2-3 times the amount you originally started with), about 8-10 minutes or so. While the mixture is beating in your stand mixer, beat two egg whites in a bowl until stiff peaks form. Beat the egg whites into the white/thick marshmallow mixture until just barely combined (don't overdo it). Pour the mixture into your prepared pan and spread it to make it as even as you can. Sift powdered sugar on the top of the mixture and allow to sit and firm up for about 4 hours (minimum) or overnight. If there is excess moisture on your marshmallows, you may want to blot them with a paper towel. When firm, use a sharp knife that is lightly oiled or dipped in powdered sugar. Run the knife along the inside edge of the pan to separate the marshmallow from the pan (if the knife gets sticky again, you can dip it again in powdered sugar). Place the pan on it's side and with the knife, gently lift up one of the corners and allow the marshmallow to fall out onto a cutting board. Dip a knife, or a pizza cutter, in powdered sugar and cut the marshmallow into strips and then into squares. If you wish, gently toss each square in a bowl that has powdered sugar in it. Dust off the excess powdered sugar and place on a plate or in a food storage container. Notes --This recipe can be used with other flavored creamers, if you wish.