I turned pumpkin pie into dairy free French macarons filled with pumpkin pie frosting and a tiny pie crust center, a playful twist I added to my Perfect Fall Desserts collection.

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I love a little dessert that fools you. My Pumpkin Pie Macarons taste like pumpkin pie but in a tiny shell, filled with pumpkin pie frosting and a hidden pie crust center, and yes theyre dairy free so no one has to miss out.

The shells, made with blanched almond flour, crack gently and give way to a spice rich filling and a buttery pie crumb surprise. I cant promise they wont disappear fast, but if you want something unexpected for the holidays this is a Perfect Fall Desserts kind of recipe that people keep asking about.

Ingredients

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Almond flour: Adds nutty flavor and healthy fats, gives structure and chew, higher in protein.
Egg whites: Provide lift and crisp shells, mostly protein, helps bind without fat.
Powdered sugar: Sweetens and smooths shells and filling, mostly simple carbs, very sweet.
Pumpkin puree: Brings moisture and pumpkin flavor, adds fiber and beta carotene, not sugary.
Dairy free butter: Adds creaminess and richness to frosting, provides fat for mouthfeel.
Pumpkin pie spice: Warms flavor, aromatic mix thats not sweet, boosts fall spices.
All purpose flour: Gives flakiness to crust, mostly carbs, forms tender crumb when chilled.
Vanilla extract: Adds warm sweet aroma, enhances other flavors, barely any calories.
Salt: Balances sweetness, sharpens flavors, tiny amount improves overall taste.

Ingredient Quantities

For the macaron shells: 150 g blanched almond flour, sifted

150 g powdered sugar, sifted

100 g egg whites, aged at room temp (about 3 large)

150 g granulated sugar

1/8 tsp cream of tartar (optional)

Pinch fine sea salt

1 tsp vanilla extract

1 tsp pumpkin pie spice (plus extra if you like it stronger)

Orange gel food coloring, a few drops (optional)

For the pumpkin pie frosting (dairy free): 1/2 cup (113 g) dairy free butter, softened

1/3 cup (80 g) canned pumpkin puree, drained slightly

2 cups (240 g) powdered sugar, sifted

1 tsp pumpkin pie spice

1 tsp vanilla extract

Pinch fine sea salt

For the pie crust centers: 1 cup (125 g) all purpose flour

1 tbsp granulated sugar (optional)

1/4 tsp salt

6 tbsp (85 g) cold dairy free butter, cubed

2 to 4 tbsp ice cold water, as needed

Or 1 sheet store bought dairy free pie crust (optional shortcut)

How to Make this

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1. Make the pie crust or grab the shortcut: in a bowl whisk 1 cup (125 g) flour, 1 tbsp granulated sugar (optional) and 1/4 tsp salt; cut in 6 tbsp (85 g) cold dairy free butter until mixture looks like coarse crumbs with pea sized bits; add 2 to 4 tbsp ice cold water, 1 tbsp at a time, until dough just holds; press into a disk, wrap and chill 30 minutes. Or use 1 sheet store bought dairy free pie crust for a shortcut.

2. Roll and bake the crust discs: preheat oven to 375°F (190°C). On a lightly floured surface roll chilled dough about 1/8 inch thick, cut small rounds roughly the diameter of your macarons, transfer to parchment, dock with a fork or press gently so they dont puff too much, bake 12 to 15 minutes until golden. Cool completely. If using store bought, cut circles and bake according to package directions.

3. Prep dry mix for shells: sift together 150 g blanched almond flour and 150 g powdered sugar into a bowl, set aside. Dont skip sifting, it really matters for smooth shells.

4. Make the meringue: put 100 g aged room temp egg whites (about 3 large) and optional 1/8 tsp cream of tartar in a clean bowl and whip to soft peaks, then slowly add 150 g granulated sugar and beat to glossy stiff peaks; add a pinch fine sea salt and 1 tsp vanilla extract near the end. If you like, add a few drops orange gel food coloring now.

5. Fold dry into meringue: add the almond/powdered sugar mix to the meringue in 3 additions, folding with a spatula using the macaronage technique until batter flows in a thick ribbon and settles back in 10 seconds or so; stir in 1 tsp pumpkin pie spice (add extra if you want stronger spice). Dont underfold or overfold.

6. Pipe and rest shells: transfer batter to a piping bag fitted with a round tip and pipe uniform rounds on parchment or silicone mat; tap the tray firmly on the counter to remove big air bubbles and pick off peaks with a wet finger; let shells rest at room temp 30 to 60 minutes until they form a skin and are not tacky to the touch.

7. Bake shells: preheat oven to 300°F (150°C). Bake sheets 14 to 16 minutes, rotating halfway if needed until feet form and tops are set. Cool completely before removing from paper.

8. Make the pumpkin frosting: beat 1/2 cup (113 g) dairy free butter until smooth; add 1/3 cup (80 g) canned pumpkin puree that’s been slightly drained (press in a strainer or microwave briefly to remove excess water), then gradually add 2 cups (240 g) sifted powdered sugar until fluffy; mix in 1 tsp pumpkin pie spice, 1 tsp vanilla and a pinch fine sea salt. Chill briefly if too soft for piping.

9. Assemble the macarons: match shells by size; on one shell pipe a ring of pumpkin frosting leaving a hollow center, place a baked pie crust disc into the hollow so the crust sits in the middle, then top with the matching shell and press gently. The frosting ring helps keep the crust from making the shell soggy.

10. Finish and store tips: for best flavor let macarons rest in an airtight container in the fridge 24 hours, but if you want the crust crisp keep the assembled ones out until just before serving or add crust right before eating. Store refrigerated up to 3 days, or freeze shells or filled macarons without crust up to 1 month. Weigh ingredients, age your egg whites, and drain the pumpkin well for the best results.

Equipment Needed

1. Digital kitchen scale (weigh everything for best results)
2. Mixing bowls, small and large
3. Electric mixer (stand or hand) with whisk attachment
4. Fine mesh sieve or sifter (for almond flour and powdered sugar)
5. Silicone spatula (for folding)
6. Pastry cutter or two knives (to cut cold butter into flour)
7. Rolling pin and a lightly floured surface
8. Baking sheets plus parchment paper or silicone baking mats
9. Piping bag fitted with a round tip (and a bench scraper or offset spatula to smooth)
10. Cooling rack and a fork for docking the pie crust discs

FAQ

Why did my shells crack or spread too much? Usually thats from overmixing or undermixing the batter, or from not letting the piped shells rest long enough. The batter should flow in a thick ribbon and settle back into the surface in about 10 to 15 seconds. Let them rest until a slight skin forms on top before baking. Also check your oven temp with a thermometer – ovens that run hot or cool can make them crack or spread.

How should I "age" the egg whites? Let separated whites sit at room temp for 30 to 60 minutes before whipping so they whip up easier. If you want a stronger aging effect, keep them covered in the fridge for 24 to 48 hours then bring to room temp before using. Never leave eggs out for too long in warm weather.

My shells are hollow under the top. How do I fix that? Hollow shells come from overbeating the meringue, underbaking, or huge oven temp swings. Make sure you get stiff peaks but dont go grainy, fold until the right macaronage, and bake until the tops are set and feet are visible. An oven thermometer and rotating the tray once helps a lot.

How do I keep the little pie crust centers crisp? Use very cold cubed butter and dont overwork the dough. Chill the dough, roll and cut small discs then blind bake until golden. Let them cool completely before filling so the frosting doesnt make them soggy. Quick shortcut is to use one sheet store bought crust and bake small rounds the same way.

My pumpkin frosting is too soft or too stiff. What can I do? If its too soft chill it a short time in the fridge, or add a little more sifted powdered sugar to thicken. If its too stiff add a teaspoon or two of drained pumpkin or a few drops of almond milk alternative until it spreads. Make sure your dairy free butter is room temp not melted.

How should I store and serve these macarons? For best flavor let assembled macarons rest in the fridge for 24 to 48 hours to mature, then bring to room temp before serving. Store in an airtight container in the fridge up to 5 days or freeze up to 1 month. Thaw in the fridge then sit at room temp 20 to 30 minutes before eating.

Pumpkin Pie Macarons Recipe Substitutions and Variations

Blanched almond flour: you can swap with finely ground blanched almond meal 1:1, or try pistachio or hazelnut flour 1:1 for a nutty twist. If the nut meal has skins, sift extra cause it can make shells gritty or darker.
Egg whites (100 g): use aquafaba (chickpea brine). Ratio: about 2 tbsp aquafaba = 1 large egg white, so use ~6 to 7 tbsp (roughly 90–105 g) and whip to stiff peaks. It takes a bit longer and benefits from the cream of tartar.
Dairy free butter (frosting): swap for vegan stick margarine or chilled refined coconut oil 1:1. If using coconut oil chill it first so the frosting stays firm, then beat until fluffy.
Canned pumpkin puree: use cooked mashed sweet potato or roasted butternut squash puree 1:1. If the swap is watery, drain or simmer briefly to thicken before using.

Pro Tips

1. Weigh everything and sift like crazy. If your almond flour or powdered sugar has lumps the shells will be bumpy, and small weight changes wreck the meringue balance. Also age the egg whites a few days in the fridge then bring to room temp before whipping, it really helps the meringue hold.

2. Learn the feel of macaronage, not a timer. You want a batter that flows in a thick ribbon and the line you make with the spatula fades in about 8 to 12 seconds. Underfold and you get peaks, overfold and you get flat shells. Practice on a spare tray if you must.

3. Keep moisture under control or the pie crust will go soggy. Press or briefly strain the pumpkin to remove extra water, chill your frosting if it gets too soft, and either add the little crusts right before serving or make a fat barrier ring of frosting first so the crust sits protected.

4. Small baking hacks that save grief: tap the piped trays to pop big air bubbles and wipe any spikes with a damp finger, let shells dry until they form a skin before baking, and rotate trays halfway through for even feet. If you want to prep ahead, freeze shells or frosting separately and assemble crusts at the end.