Start by lining two baking sheets with parchment paper or Silpat mats. Preheat your oven to 320°F (160°C).

In a clean bowl, whip aged egg whites on medium speed until foamy. Add cream of tartar and beat until soft peaks; gradually add sugar until stiff, glossy peaks form.

Sift together almond flour and powdered sugar into the meringue. Gently fold until fully incorporated, achieving a thick ribbon-like consistency.

Incorporate a few drops of orange gel food coloring until evenly distributed for a vibrant hue.

Transfer batter into a piping bag and pipe 1¾-inch rounds on the sheets, leaving space in between.

Let piped macarons rest at room temperature for about 30 minutes until they form a skin.

Bake macarons for 18-21 minutes, rotating halfway. They’re ready when they puff slightly and have a firm shell.

Cool on sheets for about 10 minutes before transferring to a wire rack to cool completely.

Beat unsalted butter until fluffy, then mix in spices and powdered sugar, alternating with heavy cream, until creamy.

Pair macaron shells, pipe buttercream on one side, add pumpkin pie filling, and top with another shell.

Refrigerate filled macarons overnight to mature flavors before serving.