Preheat your oven to 275 degrees F and line a large baking sheet with parchment paper. 

Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment. 

Turn the mixer to medium-low speed and begin slowly adding the sugar, about 1 tablespoon at a time. It should take about 2 minutes to add all of the sugar. Don’t rush or you may end up with cracked or dense meringues. 

Once all of the sugar has been added, add the pumpkin pie spice and turn the mixer to medium-high speed. Beat the meringue until stiff peaks form, about 2-3 minutes. 

Transfer 1/4 cup of meringue into a small, clean bowl and add a few drops of green gel food coloring (see notes). Fold the food coloring into the meringue gently, making sure not to deflate it as you fold. 

To the remaining meringue, add the orange food coloring and fold it into the meringue. Again, make sure not to deflate all of the air you just added. Fold gently! 

Transfer both color meringues to separate piping bags. I used a Wilton #32 tip for the orange and a #10 tip for the green. 

Using the orange meringue, pipe small round dollops (about 1 inch tall) onto the parchment-lined baking sheet and add a small green line on top to resemble the stem. 

Repeat until all the meringue has been used. 

Bake the meringues for one hour. Then, turn off the oven and allow the meringues to cool inside the oven until they are at room temperature, about 1 hour. 

Transfer the meringues to an airtight container and store them at room temperature for up to two days.