Pumpkin pie is Thanksgiving.
It’s the cousin who always shows up, the one you’d notice missing if it wasn’t there. Familiar. Dependable. A little predictable.
But sometimes, tradition begs to be broken.
This year, I didn’t bake a pie. I baked French macarons that dressed up like pumpkin pie. They’ve got all the notes of the classic — the pumpkin spice, the crust, even the “whipped cream” on top — but in a package that fits in your hand. No fork. No plate. Just bite-sized elegance with a playful smirk.
And here’s the truth: they might just be better than the original.
Why Macarons, Why Now
Macarons are show-offs. They stand tall on dessert tables, smooth-shelled with those signature ruffled “feet.” They’re fussy to make, temperamental as a cat, but once you’ve cracked the code, they feel like pure magic.
So when Thanksgiving rolled around, I thought: what if pumpkin pie put on a French suit? What if I tucked pie crust inside the filling, piped pumpkin spice buttercream around it, crowned it with a dollop of vanilla frosting, and dusted it with pumpkin pie spice?
What if dessert could both honor tradition and thumb its nose at it?
Turns out, the answer is: you get Pumpkin Pie Macarons.
The Anatomy of a Pumpkin Pie Macaron
These aren’t just orange-colored shells with a sprinkle of spice. They’ve got layers — like any good story.
- Macaron Shells: Orange-brown, crisp on the outside, chewy on the inside. Made the proper French way with almond meal and Italian meringue.
- Pumpkin Pie Frosting: Butter (or shortening), pumpkin puree, confectioner’s sugar, vanilla, and pumpkin spice whipped into creamy decadence.
- Pie Crust Center: Tiny cookie-cutter shapes made from coconut oil pie crust, baked until golden. The secret crunch.
- Vanilla Frosting “Whipped Cream”: A swirl piped on top, finished with a dusting of pumpkin spice.
The result? A dessert that tastes exactly like pumpkin pie… if pumpkin pie had studied abroad in Paris and come home with a new wardrobe.
What You’ll Need
Macaron Shells
- 106 g almond meal
- 106 g powdered sugar
- 41 g egg whites
- 45 g egg whites (separate)
- 115 g granulated sugar
- 79 g water
- Dash cream of tartar or lemon juice
- Orange + brown food coloring
Pie Crust
- 1 cup all-purpose flour
- ¼ cup coconut oil
- ¼ tsp salt
- 4 tbsp ice water
- Egg white (for brushing)
- Cinnamon + sugar (optional)
Vanilla Frosting
- ½ cup shortening or butter
- ¾ cup + 2 tbsp confectioner’s sugar
- Seeds from ¼ vanilla bean (or extract)
- Pinch of salt
- Dash of milk
Pumpkin Pie Frosting
- ½ cup shortening or butter
- 1 tbsp pumpkin puree
- 1 cup confectioner’s sugar
- 2 tsp pumpkin pie spice
- ½ tsp vanilla
- Pinch of salt
Garnish
- Pumpkin pie spice for dusting
How to Make Them
Step 1: The Shells
- Wipe everything down with vinegar so your egg whites behave.
- Sift almond meal and powdered sugar, mix with 41 g egg whites + food coloring.
- Cook sugar + water into syrup. Meanwhile, whip the other 45 g egg whites with cream of tartar until soft peaks.
- At 248°F, pour syrup into the whites while whisking. Whip to glossy medium peaks.
- Fold meringue into almond paste in thirds. Keep folding until ribbons fall off the spatula (don’t overdo it).
- Pipe 1½-inch circles. Tap trays. Pop bubbles. Let them rest until skins form (20–30 mins).
- Bake at 300°F for 12–14 mins. Cool completely.
Step 2: The Pie Crust
- Mix flour + salt. Cut in coconut oil. Add cold water until dough forms.
- Roll out, cut tiny shapes with cookie cutters. Brush with egg white, sprinkle sugar/cinnamon.
- Bake at 375°F for 10–12 mins until golden.
Step 3: The Frostings
- Vanilla Frosting: Beat shortening, sugar, milk, vanilla. Pipe with star tip.
- Pumpkin Pie Frosting: Beat shortening, pumpkin puree, sugar, spice, vanilla. Pipe with 1M tip.
Step 4: Assembly
- Match up shells.
- Pipe pumpkin frosting on one shell, press in a pie crust cutout, add more frosting, then sandwich with second shell.
- On top, pipe a dollop of vanilla frosting “whipped cream.”
- Dust with pumpkin pie spice.
The Bite
The first time I bit into one, I laughed. Not because it was funny — but because it was ridiculous how much it tasted like pumpkin pie. The chew of the macaron shell. The spice of the pumpkin frosting. The crunch of the pie crust in the middle. That little hit of vanilla cream on top.
It was everything Thanksgiving is supposed to be — familiar, nostalgic — but with a wink. A reinvention.
No fork. No plate. Just a moment of grace in two bites.
Storage
- Keep in an airtight container.
- Good for 2 days in the fridge.
- Or freeze for up to 6 months (if you’re capable of restraint, which I am not).
Final Word
Pumpkin Pie Macarons aren’t just dessert. They’re proof that tradition isn’t meant to be locked in glass. It’s meant to be played with. Reinvented. Dressed up.
Because sometimes, the best way to honor the classics is to give them a little swagger.
So this Thanksgiving, skip the fork. Skip the predictable. Hand your guests a Pumpkin Pie Macaron instead — and watch their faces light up when they realize the pie just got a French makeover.
