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Festive Fall Recipes

Student Author: Brooklyn P.

DIY Pumpkin Pie Macarons 


For the batter

  • 3 large egg whites

  • ¼ cup granulated (white) sugar

  • 1 ¾ cups powdered sugar

  • 1 cup almond flour 

  • 2 tablespoons pumpkin spice

For the filling 

  • ½ cup pumpkin puree

  • ¼ cup heavy whipping cream 

  • 2 tablespoons pumpkin spice

  • ¼ cup powdered sugar


⧫⧫Preheat oven to 275 degrees fahrenheit⧫⧫

For the batter 

Allow egg white to warm to room temperature 

Once warm, beat on high speed with a stand or hand mixer until frothy bubbles form.

Gradually add in the granulated sugar, beating as you go. 

Once the sugar is fully incorporated and the egg whites have formed stiff peaks, sift in powdered sugar, almond flour, and pumpkin spice.

Fold batter together using a rubber spatula until all ingredients are fully incorporated and the batter falls in thick ribbons. 

Transfer into a piping bag and pipe in one inch circles on a cookie sheet lined with parchment paper or silicone baking mat. 

Allow to dry for one hour, you should be able to gently touch them and have no residue left on your finger by the time the hour is up. 

Bake at 275 for approximately 15 minutes or until the cookie is solid and feet have developed.

Allow to cool completely, approximately an hour.

For the Frosting

Beat Heavy Whipping cream and half of the powdered sugar with a stand or hand mixer, mixing until stiff peaks form, fold in pumpkin puree, pumpkin spice and the remaining powdered sugar.

Chill in refrigerator for about 20 minutes, then pipe onto fully cooled macaron shells.

Mini Pumpkin pies 


  • two 3 inch frozen pie crust 

  • 1/2 cup (100 grams) brown sugar

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon ground ginger

  • 1/4 teaspoon ground nutmeg

  • 1/8 teaspoon ground cloves

  • 1/4 teaspoon salt

  • 1 cup pumpkin puree

  • 3/4 cup evaporated milk

  • 1 egg


⧫⧫Preheat oven at 400 degrees fahrenheit⧫⧫

Prepare crust as instructed on the packaging.  

In a medium bowl combine spices and sugar. Then whisk in the milk, pumpkin puree and egg until well combined. 

Pour into pie crust evenly. 

Bake for 15-20 minutes or until pies are set and the crust is golden brown. 

Allow to completely cool in fridge, (at least 2 hours but overnight is preferable).

Top with Ready-Whip and cinnamon (optional).


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