As I flipped through a cherished cookbook, the autumn aromas wafting from the kitchen drew me closer. Who could resist the allure of Pumpkin Pie Macarons? These charming morsels combine the beloved flavors of pumpkin pie with the delicate elegance of French macarons, creating a gluten-free and dairy-free dessert that your family and friends will adore. With just a few simple steps, you’ll craft a delightful treat that’s perfect for Thanksgiving gatherings and sure to impress every guest. Plus, they’re an adorable, utensil-free option that adds a festive touch to your dessert table. Curious to learn how to bring this delicious twist to life? Let’s dive into the recipe!
Why are Pumpkin Pie Macarons irresistible?
Delightful Combination: The fusion of classic pumpkin pie with delicate macaron shells creates an exciting dessert experience that’s sure to enchant your taste buds.
Fall Flavors: Infused with warm spices, these macarons embody the essence of fall, making them a festive addition to your Thanksgiving table.
Gluten and Dairy-Free: Special dietary needs? No problem! These macarons cater to gluten-free and dairy-free diets, ensuring everyone can indulge.
Fun to Make: Experience the joy of crafting these charming treats at home with just a few simple steps. Plus, check out my Blueberry Pie Overnight for another seasonal favorite.
Showstopper Appeal: Serve them on a decorative platter, and watch them steal the spotlight at your celebrations! These charming goodies are not just delicious; they are an eye-catching treat that will impress your guests.
Pumpkin Pie Macarons Ingredients
These delightful Pumpkin Pie Macarons come together with simple yet essential ingredients that enhance their flavor and texture.
For the Macaron Shells
- Aged Egg Whites – Ensure they’ve rested to help achieve that perfect airy texture.
- Almond Flour – Gives the macaron its signature nutty flavor and contributes to the crispiness.
- Powdered Sugar – Sweetens your shells and helps create that smooth surface.
- Granulated Sugar – Provides structure and stability when whipped with the egg whites.
For the Coconut Oil Pie Crust
- Coconut Oil – Infuses an authentic pie flavor and keeps the crust gluten-free.
- Gluten-Free All-Purpose Flour – Alternatively, use this if you prefer a conventional pie crust approach.
- Salt – A touch enhances the sweetness of the crust and balances flavors.
For the Frostings
- Plant-Based Butter – Use this to make the vanilla frosting dairy-free.
- Powdered Sugar – Sweetens the frostings while contributing to their creamy texture.
- Pumpkin Purée – The heart of the pumpkin pie frosting, delivering that sweet, spiced essence.
- Pumpkin Pie Spice – A warm blend that adds depth and pumpkin flavor to your frostings.
For Decoration
- Vanilla Frosting – A dollop on top mirrors whipped cream and adds a wonderful creaminess.
- Pumpkin Pie Spice – For dusting, enhancing both flavor and visual appeal.
Get ready to impress your guests with these delightful Pumpkin Pie Macarons that surely stand out on any dessert table!
Step‑by‑Step Instructions for Pumpkin Pie Macarons
Step 1: Prepare Macaron Batter
Begin by preheating your oven to 325°F (160°C). In a clean, dry mixing bowl, whip aged egg whites with granulated sugar until stiff peaks form, which takes about 5-7 minutes. Gently sift almond flour and powdered sugar into the egg mixture and fold carefully, ensuring you maintain the airiness. The batter should flow slowly off the spatula, resembling lava, when it’s ready for piping.
Step 2: Pipe Macaron Shells
Line two baking sheets with parchment paper. Transfer the macaron batter to a piping bag fitted with a round tip. Pipe uniform circles, about 1.5 inches wide, leaving space between each. Tap the baking sheets firmly on the counter to release air bubbles. Let the shells sit at room temperature for 30-60 minutes until a skin forms and they are tacky but not wet to the touch.
Step 3: Bake the Shells
Once the shells have formed a skin, place them in the preheated oven. Bake for 15-18 minutes, until the tops are firm and the feet have formed at the bottom—look for a slight rise and a dry texture. Rotate the trays halfway through baking for even cooking. After baking, let the macaron shells cool completely on the sheets.
Step 4: Make the Frostings
While the shells cool, prepare your frostings. In a bowl, beat plant-based butter with powdered sugar until creamy for the vanilla frosting. In another bowl, mix pumpkin purée with powdered sugar and pumpkin pie spice to create the pumpkin pie frosting. Both frosting mixtures should be creamy and smooth—transfer each to piping bags fitted with appropriate tips for easier assembly.
Step 5: Prepare Pie Crust Cutouts
Roll out the coconut oil pie crust to about 1/8-inch thickness. Using small cookie cutters, create mini shapes to mimic pie crusts. Place the cutouts on a lined baking sheet and bake in the oven at 350°F (175°C) for 10-12 minutes until golden brown. Allow them to cool on a wire rack before assembling your macarons.
Step 6: Assemble Macarons
Match macaron shells of similar sizes. Pipe a swirl of pumpkin pie frosting onto the flat side of one macaron, then place a mini pie crust cutout on top. Add another swirl of pumpkin frosting, then gently press another macaron shell on top to create a sandwich. Repeat this process until all macarons are assembled.
Step 7: Decorate and Serve
Finish each macaron with a dollop of vanilla frosting on top and a light dusting of pumpkin pie spice for a decorative touch. Allow the assembled Pumpkin Pie Macarons to sit at room temperature for a couple of hours; this helps the flavors meld beautifully. Serve on a decorative platter and watch them shine at your Thanksgiving dessert table!
What to Serve with Pumpkin Pie Macarons
Indulge in a delightful autumn meal that complements the flavors of your sweet, spiced treats and elevates your dessert table.
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Warm Apple Cider: Bursting with spices, this warm drink beautifully harmonizes with the pumpkin flavors while offering comforting warmth as you gather around the table.
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Spiced Cheesecake Bites: Creamy with a hint of fall spices, these bites add a rich, velvety texture that balances the crispness of the macarons.
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Roasted Butternut Squash Soup: Silky in texture, this savory soup infused with nutmeg and cinnamon creates a warm and inviting start to your meal.
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Maple Candied Pecans: Crunchy and sweet, these nuts echo the essence of autumn and can be enjoyed alongside or sprinkled over your macarons for added texture.
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Vanilla Ice Cream: A scoop of creamy vanilla ice cream provides a cool contrast to the macaron’s delightful texture and can be elegantly served on the side.
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Pumpkin Spice Latte: This popular seasonal favorite enhances the pumpkin theme, uniting flavors and warming hearts as you relish your dessert.
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Ginger Snap Cookies: Crumbly and spiced, these cookies create a delightful contrast with the macarons’ textures and add a curious twist to your dessert selection.
Enjoy crafting a beautiful meal as you explore these pairings that heighten the festive spirit of your pumpkin pie macarons!
Pumpkin Pie Macarons Variations
Feel free to explore these creative twists that will make your Pumpkin Pie Macarons even more delightful and personalized!
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Gluten-Free: Use gluten-free all-purpose flour for your coconut oil pie crust to keep everything celiac-friendly while still satisfying that pie craving.
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Dairy-Free: Opt for plant-based butter in your frosting to ensure everyone can enjoy these scrumptious bites without compromising on flavor.
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Sweet Potato Swap: Replace pumpkin puree with sweet potato for a creamier texture and a slightly different taste. Your friends will love this unexpected twist!
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Cinnamon Sugar Dust: Before assembling, sprinkle a little cinnamon sugar on the shells for an added sweetness and crunchy texture that enhances each bite.
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Mini Cheesecake Version: Transform your frosting by adding a touch of cream cheese for a luscious cheesecake flavor that balances perfectly with the pumpkin spice.
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Chocolate Drizzle: Once assembled, drizzle melted dairy-free chocolate over the macarons for a rich and decadent finish. Who can resist chocolate?
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Apple Cider Infusion: Introduce some apple cider reduction into your frosting for a cozy fall flavor. This unexpected flavor pairing will delight your guests!
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Showstopper Decor: To elevate the visual appeal, pipe decorative swirls of vanilla frosting before dusting with pumpkin pie spice. Serve these admired macaron gems alongside my Bake Pecan Pie dessert for a show-stopping spread!
How to Store and Freeze Pumpkin Pie Macarons
Room Temperature: Store macaron shells at room temperature in an airtight container for up to 1 day to maintain their crispiness.
Fridge: Keep assembled Pumpkin Pie Macarons in the refrigerator for up to 2 days. This helps the flavors meld, but make sure they are sealed tight to avoid drying out.
Freezer: For longer storage, freeze unfilled macaron shells for up to 6 months. Wrap them well in plastic wrap and place in an airtight container.
Reheating: When ready to enjoy, let them sit at room temperature for 20-30 minutes before serving to restore their delightful texture.
Expert Tips for Pumpkin Pie Macarons
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Aged Egg Whites: Allow egg whites to rest for 24 hours in the fridge before use. This helps achieve that perfect airy texture for your macaron shells.
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Weigh Ingredients: Use a kitchen scale for precise measurements. Macarons require exact ratios; small deviations can affect your results.
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Proper Folding Technique: When combining dry ingredients with the egg whites, be gentle. Over-mixing can lead to flat, dense shells, ruining your delicious pumpkin pie macarons.
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Form a Skin: Ensure your macaron shells form a skin before baking. This crucial step keeps them from cracking and ensures they hold their shape.
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Cooling Time: Don’t rush the cooling process after baking! Let the shells cool completely on the baking sheet to prevent sticking and ensure the ideal texture.
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Flavor Depth: Don’t hesitate to adjust the pumpkin pie spice in your frosting, tailoring it to your preference. A little extra can elevate your pumpkin pie macarons to the next level!
Make Ahead Options
These Pumpkin Pie Macarons are perfect for busy home cooks wanting to save time during the holiday rush! You can prepare the macaron shells up to 24 hours in advance by baking them and storing them in an airtight container at room temperature to maintain their crispiness. Both frostings can be made up to 3 days ahead; simply refrigerate them in airtight containers and bring them to room temperature before using. When you’re ready to serve, assemble the macarons with the frostings and pie crust cutouts. This way, you’ll have a delightful dessert ready in no time, allowing you to enjoy the festivities without stress!
Pumpkin Pie Macarons Recipe FAQs
What ingredients should I use for the best Pumpkin Pie Macarons?
Absolutely! For the shells, use aged egg whites to achieve that perfect airy texture. Almond flour is essential for its nutty flavor, while powdered and granulated sugar help create stability and sweetness. For the pie crust, coconut oil keeps it gluten-free, and gluten-free all-purpose flour can also be used. For the frostings, consider using plant-based butter for a dairy-free option with pumpkin purée as the star flavor.
How should I store Pumpkin Pie Macarons?
I often recommend keeping your assembled Pumpkin Pie Macarons in the refrigerator in an airtight container for up to 2 days for the best flavor and freshness. If you’re not serving them right away, keeping them sealed tight is key to preventing drying out and maintaining texture.
Can I freeze Pumpkin Pie Macarons?
Yes! You can absolutely freeze unfilled macaron shells for up to 6 months. Wrap each shell tightly in plastic wrap, and store them in an airtight container. When you’re ready to indulge, just let them thaw at room temperature for about 20-30 minutes before assembling them with the frosting.
What should I do if my macaron shells crack during baking?
Very often, cracked shells are a result of either not allowing the shells to form a skin before baking or having your oven temperature too high. Make sure to let the piped batter sit for 30-60 minutes until a skin forms and test your oven temperature with an oven thermometer. Proper resting and the right temperature can help you avoid this common issue!
Are Pumpkin Pie Macarons suitable for people with allergies?
Of course! This recipe is designed to be both gluten-free and can easily be made dairy-free with plant-based ingredients. However, always check for specific allergies to nuts or other ingredients, especially since almond flour is a key component of macaron shells. It’s always best to adjust according to your guests’ dietary needs!
Pumpkin Pie Macarons: A Cozy Twist on Your Favorite Dessert
Ingredients
Equipment
Method
- Preheat your oven to 325°F (160°C). In a mixing bowl, whip aged egg whites with granulated sugar until stiff peaks form (5-7 minutes). Sift almond flour and powdered sugar into the mixture and fold carefully until the batter flows like lava.
- Line two baking sheets with parchment paper. Transfer the batter to a piping bag and pipe 1.5-inch circles, leaving space in between. Tap sheets to release air bubbles and let sit at room temperature for 30-60 minutes until a skin forms.
- Bake the shells for 15-18 minutes, checking for firmness and a slight rise. Rotate trays halfway through baking.
- Prepare the frostings: Beat plant-based butter with powdered sugar for vanilla frosting, and mix pumpkin purée with powdered sugar and pumpkin pie spice for the pumpkin frosting.
- Roll out coconut oil pie crust to 1/8-inch thickness and use cookie cutters for shapes. Bake at 350°F (175°C) for 10-12 minutes until golden brown.
- Assemble macarons: Pipe pumpkin pie frosting on a macaron shell, add a mini pie crust cutout, and top with another swirl of frosting and a second macaron shell.
- Finish each macaron with a dollop of vanilla frosting and a dusting of pumpkin pie spice. Allow to sit for a couple of hours before serving.