Place eggs in a saucepan and cover them with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pan and remove from heat, letting eggs sit for 10 minutes.

Transfer the eggs to an ice bath to stop cooking.

Tap eggs gently and roll them under your hand to crack the shell. Start peeling from the wider end, where the air pocket is.

Slice eggs in half lengthwise and carefully remove yolks.

In a mixing bowl, combine yolks with pumpkin puree, mayonnaise, mustard, paprika, salt, and pepper. Whip until smooth and creamy.

Taste and adjust seasoning if needed.

Use a piping bag or a small spoon to fill each egg white half with the pumpkin mixture. Shape the filling into a round pumpkin-like mound.

Sprinkle paprika over the top for extra color and add tiny chive stems or mini pumpkin seeds for decoration.

Arrange the finished Pumpkin Patch Deviled Eggs on a Pumpkin Cheese Platter or a decorative plate.