Place the eggs in a saucepan and cover with cold water.

Bring to a boil, then reduce the heat and cook until the eggs are hard-boiled.

Transfer the eggs to an ice bath and cool completely.

Peel the eggs and slice them in half lengthwise.

Carefully remove the yolks and place them in a mixing bowl.

Mash the yolks until smooth.

Stir in the mayonnaise, pumpkin puree, Dijon mustard, lemon juice, smoked paprika, salt, and pepper until creamy.

Spoon or pipe the filling into the egg whites.

Lightly dust with smoked paprika.

Use a toothpick to gently draw shallow vertical lines through the filling to resemble pumpkin ridges.

Insert a short piece of chive or green onion into the top of each filling to create the pumpkin stem.

Chill for 20 minutes before serving.