Pumpkin Pie Macarons Recipe

I’ve poured creativity into one of my Thanksgiving Inspired Desserts. My pumpkin pie flavored French macarons mix almond flour, pumpkin puree and dairy free butter for a shell, frosting and even the pie crust center. This unconventional fall treat merges textures and flavors in a playful way that enhances autumn baking.

I recently experimented with blending a classic dessert twist with French pastry finesse and ended up with Pumpkin Pie Macarons. This recipe is all about balance – think crispy macarons made with 110g almond flour, 200g powdered sugar, 3 large egg whites and a pinch of salt, paired with a filling that packs a punch.

I mixed 1/2 cup dairy free butter with 1/2 cup pumpkin puree, 2 cups sifted powdered sugar, 1/2 tsp pumpkin pie spice and a splash of vanilla extract to create a luscious pumpkin pie frosting. To top it off, I made a simple pie crust center using 1/2 cup all-purpose flour, 2 tbsp granulated sugar, a pinch of salt, cold dairy free butter and a little ice water.

The result is a fall-inspired treat that stands out from the traditional Thanksgiving desserts. It’s definitely a unique take on fall baking and a fun project for any dessert enthusiast.

Why I Like this Recipe

I really like this recipe because it brings out the flavors of fall so perfectly, like the pumpkin pie twist really makes it special for Thanksgiving and just feels like a warm seasonal treat.
I also love how the textures mix, with the delicate macaron shells meeting the crunchy pie crust center and the creamy pumpkin pie frosting, its a fun explosion of flavor that isn’t too over the top.
I appreciate that its dairy free, which is important for me since I have to avoid dairy sometimes, and it still tastes amazing despite that.
Lastly, I dig how assembling the layers is a little challenge that makes me feel like an awesome home chef even when things dont always go perfectly, but thats what makes it so fun and real.

Ingredients

• Almond flour offers protein, healthy fats and a subtle nutty flavor.
• Pumpkin puree is rich in fiber, vitamins and gives natural sweetness and moisture.
• Egg whites are protein-rich, help stabilize shells and lend an airy texture.
• Dairy free butter adds creaminess, improves texture and enhances flavor without dairy.
• Powdered sugar sweetens the shells, providing delicate structure and a smooth finish.
• Pumpkin pie spice infuses warm, aromatic notes of cinnamon and cloves.
• All-purpose flour creates a tender, flaky center for a perfectly balanced crust.

Ingredient Quantities

• 110g almond flour
• 200g powdered sugar (for the shells)
• 3 large egg whites at room temp
• 50g granulated sugar
• 2 tbsp pumpkin puree (well-drained)
• A pinch of salt (for the shells)
• 1/2 cup dairy free butter, softened (for the frosting)
• 1/2 cup pumpkin puree (for the frosting)
• 2 cups powdered sugar, sifted (for the frosting)
• 1/2 tsp pumpkin pie spice
• 1/2 tsp vanilla extract
• A pinch of salt (for the frosting)
• 1/2 cup all-purpose flour (for the crust center)
• 2 tbsp granulated sugar (for the crust center)
• 1/8 tsp salt (for the crust center)
• 1/4 cup dairy free butter, cold and cubed (for the crust center)
• 1-2 tbsp ice water (as needed for the crust center)

How to Make this

1. Preheat your oven to 300°F for the macarons and line a baking tray with parchment paper.

2. Sift together 110g almond flour and 200g powdered sugar; set aside.

3. In a clean bowl, beat 3 egg whites with a pinch of salt until foamy, then gradually add 50g granulated sugar until stiff peaks form. Once ready, fold in 2 tbsp well-drained pumpkin puree.

4. Gently fold the sifted almond flour mixture into the whipped egg whites until you see a smooth, ribbon-like consistency.

5. Transfer the batter into a piping bag and pipe small circles on your tray. Let them sit for about 30 minutes until they form a skin.

6. Bake the shells in the 300°F oven for around 15-18 minutes then let them cool completely on the tray.

7. For the frosting, beat 1/2 cup dairy free butter (softened) with 1/2 cup pumpkin puree until well blended. Gradually mix in 2 cups sifted powdered sugar, 1/2 tsp pumpkin pie spice, 1/2 tsp vanilla extract, and a pinch of salt until the mixture becomes creamy.

8. Now for the pie crust centers, combine 1/2 cup all-purpose flour, 2 tbsp granulated sugar, and 1/8 tsp salt in a bowl. Cut in 1/4 cup cold, cubed dairy free butter until crumbly, then slowly add 1-2 tbsp ice water until you get a workable dough.

9. Roll the dough out between two sheets of parchment paper until it’s about 1/8 inch thick. Cut small circular rounds that match your macaron size and bake them at 350°F for about 10 minutes or until they are lightly golden. Let these cool completely.

10. Assemble your Pumpkin Pie Macarons by piping a layer of pumpkin pie frosting onto one macaron shell, topping it with a piece of the cooled crust center, and sandwiching it with another macaron shell. Enjoy the fall flavor explosion!

Equipment Needed

1. An oven and a baking tray with parchment paper
2. A fine mesh sifter or strainer
3. A couple of mixing bowls
4. An electric mixer (hand or stand)
5. A spatula for folding ingredients
6. A piping bag with a suitable tip
7. A cooling rack, or you can cool on the tray if necessary
8. A rolling pin for flattening the dough between parchment paper
9. A round cutter, cookie cutter, or a small glass to cut the dough rounds
10. Measuring cups and spoons for accuracy

FAQ

Pumpkin Pie Macarons Recipe Substitutions and Variations

• Almond flour substitute: You can try using finely ground walnuts or hazelnuts. They deliver a similar texture and flavor, although it might be a bit nutty.
• Powdered sugar for the shells: If you dont have powdered sugar, blend regular granulated sugar with a bit of cornstarch until it gets a fine, powdery texture. It works in a pinch.
• Egg whites: For a vegan twist or if you dont have eggs, use aquafaba (the water from a can of chickpeas). It foams up like egg whites and should do the trick.
• Dairy free butter (for frosting and crust): If you cant find dairy free butter, try using coconut oil or a vegan margarine. Just be sure its soft where needed or chilled for the crust.
• All-purpose flour for the crust center: If you need a gluten free option, use a gluten free flour blend in the same amount. This will maintain the consistency of the crust.

Pro Tips

1. When whipping your egg whites, be sure to add that pinch of salt and beat them until stiff peaks form. Don’t overdo it though; too much beating can dry them out, and then you might end up with a less airy shell.

2. Make sure your pumpkin puree is really well-drained. Adding extra water from the puree could mess with your meringue’s consistency, so take a moment to drain it properly before mixing it in.

3. For the crust centers, add your ice water slowly. If you dump too much in at once, the dough can get too sticky and ruin the texture you’re aiming for, so go slow and stop when it just comes together.

4. Sift your powdered sugar and almond flour as many times as needed. This helps make sure there are no clumps in your batter, which is key to getting that smooth, ribbon-like consistency you want for your macarons.