Pumpkin Pie Macarons recipe

Happy fall, it’s officially pumpkin season! It’s a great time to make your way out to the local pumpkin patch and see if you can’t get some really great ones to take home with you. When you’ve got them home, there’s only one thing that you can do with them: carve pumpkins! I used to do it every year when I was a kid, and I still do now. It’s one of my absolute favorite fall activities, and I can’t wait to do it this year too. Pumpkin Pie macarons recipe is what I am sharing today. 

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How to make Pumpkin Pie Macarons

• Bake macaron shells. For recipes check here.
• Make Pumpkin Pie ganache.
• Fill macarons.

Of course, if you’re a little unsure of your freehand artistic abilities, there are plenty of stencils available online which can make the whole process much easier for you. If your kids have got a favorite show, game, or book, there’s sure to be a stencil online that’s related and perfectly ready for use.

Remember to supervise any little ones around knives, but as long as you keep safe it can be great fun to be really messy with pumpkins around Halloween. If you’ve got some spare time and a huge bowl, take the time to make some hot cocoa and scoop out the inside of your pumpkins together.

Fun with kids

And to add a little extra fun, you could have a little competition to see who can make the spookiest pumpkin in the house! A little tip of mine: give your pumpkin fangs, they’re always spooky.

Some of my favorite memories from childhood are carving pumpkins with my family and friends. We did it every single year. We always made sure to keep the candles inside lit on Halloween night. I’ll definitely be doing it this year, and I hope I’ve inspired you too. If you do carve pumpkins this year, make sure to share it on social media. It’s really fun to keep up with what your friends have carved!

Ingredients for Pumpkin Macarons 

• white chocolate
• heavy cream 
• glucose syrup
• pumpkin pie spice
• pinch of salt 

How to make Pumpkin Pie ganache

Melt the chocolate in the microwave using 30 seconds intervals.

In a small pot bring the heavy cream, glucose syrup and pumpkin pie spice to simmer. Do not boil!

Pour the hot mix over the chocolate in 3 parts, mixing always with the help of a rubber spatula, fast and pressing down. Add pinch of salt and emulsify with a hand blender. Transfer to a flat container and cover with a plastic wrap ” to contact”. Let set for 6 hours or overnight.

Transfer to a pipping bag and fill macarons.

If you make these macarons, please tag me on the social media and make sure to leave a rating down below. I would love to see your creations! Check also other recipes: