Boil the eggs by placing them in a saucepan and covering them with cold water. Bring the water to a boil, then lower the heat and let the eggs simmer for 9-12 minutes. Once done, transfer them to an ice bath for easier peeling.

After peeling, slice the eggs in half lengthwise. Carefully remove the yolks and place them in a mixing bowl. Set the egg whites aside on a serving platter.

To the egg yolks, add pumpkin puree, mayonnaise, Dijon mustard, garlic powder, salt, and pepper. Mash everything together until you get a smooth, creamy mixture. Taste and adjust seasonings if necessary.

Use a spoon or a piping bag to fill each egg white half with the pumpkin yolk mixture. It’s okay if they overflow a little—more is better!

Sprinkle a pinch of paprika over the filled eggs for a pop of color. If you like, add some finely chopped fresh herbs for extra freshness.

Refrigerate the deviled eggs for at least 15-30 minutes before serving to help the flavors meld together beautifully.