Pumpkin Pie Macarons Recipe

I recently crafted Perfect Fall Desserts by combining French macarons with a unique filling. I made shells with almond flour, powdered sugar and egg whites and stuffed them with pumpkin pie frosting made with pumpkin puree, dairy free butter and pumpkin pie spice. A mini pie crust center adds crunch.

I recently tried my hand at a seriously unique dessert that combined two of my favorite treats in one inventive recipe. Pumpkin Pie Macarons blew my mind by merging classic French macarons with a burst of pumpkin pie flavor.

I used macaron shells made with 100g sifted almond flour and 100g powdered sugar along with 3 large egg whites aged to room temp and 50g granulated sugar that gave the shells that perfect delicate crunch everyone loves. The real twist though is the filling: a luscious pumpkin pie frosting whipped up with 3/4 cup canned pumpkin puree, 1/4 cup dairy free butter, 2 cups powdered sugar, 1/2 teaspoon pumpkin pie spice, 1 teaspoon vanilla extract and a pinch of salt.

In the center, I hidden a mini pie crust prepared with 1 cup all purpose flour, 1/2 cup dairy free butter (or coconut oil), powdered sugar, salt and a touch of ice cold water. This recipe is perfect for Thanksgiving and Fall desserts and has quickly become one of my favorite homemade treats.

Why I Like this Recipe

I really love this recipe because it mixes the best of two worlds – the delicate crunch of French macarons with the warm, spicy flavors of pumpkin pie that totally reminds me of fall. I also enjoy that its dairy free which means I can have a tasty treat without worrying about doing something wrong with my diet. The contrast in textures is just awesome; the crispy shells, smooth pumpkin frosting, and chewy mini pie crust work together in a way that makes every bite interesting. Lastly, when I make these, it just feels fun and festive, like I’m celebrating Thanksgiving every day, even if I’m just chillin’ at home.

Ingredients

• Almond flour: Packed with protein and healthy fats, almond flour gives a tender macaron texture.
• Powdered sugar: Sifted powdered sugar ensures smooth, light shells and adds a delicate sweetness.
• Egg whites: Room temperature egg whites stabilize meringue, forming crisp yet chewy macaron shells.
• Pumpkin puree: Pumpkin puree brings fiber, vitamins, and a warm autumn flavor to the frosting.
• Dairy free butter: Offers rich, smooth texture in both the pumpkin pie frosting and pie crust.
• All purpose flour: Used in mini pie crust centers, all purpose flour supplies carbohydrate energy and structure.
• Granulated sugar: Granulated sugar boosts sweetness and helps form a stable meringue base.
• Pumpkin pie spice: Pumpkin pie spice adds fragrant warmth and a balanced spicy sweet flavor profile.

Ingredient Quantities

• Macaron Shells:
  • 100g almond flour (sifted)
  • 100g powdered sugar (sifted)
  • 3 large egg whites (aged to room temp)
  • 50g granulated sugar

• Pumpkin Pie Frosting:
  • 3/4 cup canned pumpkin puree
  • 1/4 cup dairy free butter (softened)
  • 2 cups powdered sugar (sifted)
  • 1/2 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • A pinch of salt

• Mini Pie Crust Center:
  • 1 cup all purpose flour
  • 1/2 cup dairy free butter or coconut oil (chilled)
  • 1/4 cup powdered sugar
  • A pinch of salt
  • 2-3 tablespoons ice cold water

How to Make this

1. Preheat your oven to 300°F for the macarons and make sure you have two baking sheets lined with parchment paper ready. Sift together the almond flour and powdered sugar in a bowl.

2. In a separate bowl, beat three egg whites (at room temperature) until they become foamy then slowly add the granulated sugar to form stiff peaks. Gently fold the dry ingredients into the beaten egg whites until the batter is smooth.

3. Spoon the batter into a piping bag and pipe small, even circles onto the lined baking sheets. Let them rest at room temp for about 30 to 60 minutes until a skin forms on the surface.

4. Bake the macaron shells in the preheated 300°F oven for around 15 minutes. Take them out and let them cool completely on a wire rack.

5. For the mini pie crust centers, mix the all purpose flour, chilled dairy free butter or coconut oil, powdered sugar, and a pinch of salt. Gradually add 2-3 tablespoons of ice cold water until a dough forms. Roll out the dough on a lightly floured surface and cut into small circles that will fit inside your macarons.

6. Place the mini crust circles on another parchment lined baking sheet and bake them in a 350°F oven for about 8 to 10 minutes or until they are lightly golden. Let these cool down completely.

7. Now, for the pumpkin pie frosting, beat together 3/4 cup canned pumpkin puree with 1/4 cup softened dairy free butter until creamy. Then slowly mix in the 2 cups sifted powdered sugar, 1/2 teaspoon pumpkin pie spice, 1 teaspoon vanilla extract, and a pinch of salt until smooth. If it feels too thick, you can add a little more pumpkin puree.

8. Time to assemble! Take a macaron shell, pipe a generous dollop of the pumpkin pie frosting onto the flat side, then gently lay a mini pie crust center on top. Sandwich it with another macaron shell.

9. Chill the assembled Pumpkin Pie Macarons in the fridge for at least 30 minutes to let all the flavors meld together before serving.

10. Enjoy these unique, dairy free treats as a perfect fall or Thanksgiving dessert!

Equipment Needed

1. Oven
2. Three baking sheets lined with parchment paper
3. Multiple mixing bowls
4. A sifter
5. An electric mixer
6. A piping bag with a piping tip
7. A wire rack
8. A rolling pin
9. A small round cutter or knife to shape the mini pie crust circles

FAQ

Pumpkin Pie Macarons Recipe Substitutions and Variations

• Almond Flour: You can use hazelnut or cashew flour instead. Just remember the flavor might change a bit.
• Dairy Free Butter: Try using coconut oil or a vegan margarine if you are looking for a different option.
• Egg Whites: For a vegan twist, you can substitute egg whites with aquafaba. It whips up quite similar.
• Canned Pumpkin Puree: You could swap it with butternut squash puree for a subtle difference in taste.
• All Purpose Flour: If you need a gluten free option, a good quality gluten free baking flour blend works just fine.

Pro Tips

1. Make sure your egg whites are really at room temperature before beating them so they whip up nice and airy. This way you get better peaks and a smoother batter even if it sounds like a small detail.

2. Sift your almond flour and powdered sugar a couple of times. It might seem extra work but trust me, it prevents lumps and gives you a more even mix without any surprises later on.

3. When piping the macarons, try using a piping bag with a round tip to keep the sizes even. Overfilling can mess up the shapes so fill it just right and do it slowly.

4. Use really chilled dairy free butter or coconut oil for the mini pie crust centers to keep them flaky. Also, once you assemble everything, give it some time in the fridge to let the flavors meld together so they taste awesome.