1. Boil the Eggs

• Place the eggs in a pot and cover them with cold water, about an inch above the eggs.
• Bring the water to a rolling boil over medium-high heat. Once it boils, cover the pot, turn off the heat, and let it sit for 12 minutes. This method helps prevent the eggs from becoming overcooked and keeps that lovely yellow yolk bright.

2. Cool and Peel

• After 12 minutes, carefully transfer the eggs to an ice bath (a bowl of ice water) for about 5-10 minutes. This will stop the cooking process and make peeling easier.
• Once cooled, gently tap the eggs on a hard surface and roll them to crack the shell. Start peeling from the wider end, which often has an air pocket—this makes it easier!

3. Prepare the Filling

• Cut the peeled eggs in half lengthwise and carefully scoop out the yolks into a mixing bowl. Place the whites on a serving platter.
• To the yolks, add the pumpkin puree, mayonnaise, Dijon mustard, garlic powder, onion powder, cinnamon, nutmeg, and a pinch of salt and pepper.

4. Mix It Up

• Use a fork to mash the yolk mixture until smooth. You want it creamy and well-combined. If you like it extra creamy, you can use a hand mixer to beat it until fluffy.
• Taste the mixture and adjust the seasoning if needed. You might want a little extra salt or pepper, depending on your preference!

5. Fill the Egg Whites

• Using a spoon or a piping bag, fill each egg white half with the pumpkin yolk mixture. If you’re using a piping bag, you can create beautiful swirls!

6. Garnish and Serve

• Finally, sprinkle a bit of paprika over the top for color and flavor. Serve immediately or chill in the refrigerator for up to an hour before serving.