Line two large baking sheets with parchment paper or silpat (my preference). Set aside. In a medium bowl, mix together almond flour, powdered sugar, and pumpkin pie spice. Note: If you don't have almond flour, you can grind blanched almonds in a food processor until its a fine powder, then sift the almonds a few times before combining with the powdered sugar and pie spice.
Then, in a large bowl, combine egg whites, vanilla and salt. In the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites on medium-high speed until they are frothy. Slowly add the granulated sugar, while beating, until the mixture holds stiff peaks.
Then, fold in the almond flour mixture and food coloring (add a little at a time until you get your desired color).
Spoon mixture into a large pastry bag fitted with a large circular tip or you can spoon the mixture into a large Ziploc bag and cut of the corner, which is what I did.
Pipe 1 1/2 inch circles, about 1 inch apart onto the baking sheet.
When you are done piping hit the baking sheet against the counter to let any air bubbles settle (This is a very important step).
Preheat the oven to 350 degrees Fahrenheit and let the piped macarons sit out at room temperature for at least 30 minutes. They will develop a film on the top of them and feel a bit dry. If they don’t feel like this then let them sit a little longer.
Reduce the oven to 325F. Bake for 9-10 minutes at 325F.
Cool on the cookie sheet for a few minutes, and then transfer to wire racks to finish cooling.