Begin by placing the large eggs in a saucepan and covering them with cold water. Bring the water to a boil over medium-high heat, then once boiling, cover the pan and remove it from heat. Let the eggs sit in the hot water for 12-15 minutes.

After the eggs have finished cooking, carefully transfer them to an ice bath or run them under cold water for about 10 minutes.

Once chilled, peel the eggs under running water to remove the shells more easily. Gently pat the peeled eggs dry. Cut each egg in half lengthwise and place the yolks into a mixing bowl.

In the bowl with the yolks, add mayonnaise, pumpkin puree, Dijon mustard, garlic powder, onion powder, ground cinnamon, and nutmeg. Season with salt and pepper. Blend these ingredients until smooth.

Taste the yolk mixture and adjust the seasoning if needed. Blend thoroughly to ensure the flavor is just right.

Using a piping bag or a spoon, carefully fill each egg white half with the creamy yolk filling.

Sprinkle a dash of paprika on top of each filled egg for a touch of color and smokiness. You can also add pumpkin seeds or finely chopped chives.

Once all the eggs are filled and garnished, place them in the refrigerator to chill for 15-30 minutes.

Take your Pumpkin Patch Deviled Eggs out of the fridge and arrange them on a serving platter.