Pumpkin Deviled Eggs – Smoky Holiday Appetizer are a fun, festive, and protein-packed twist on the classic deviled eggs. These creamy bites combine the rich flavor of egg yolks with a subtle pumpkin puree and smoky paprika kick, making them the perfect Thanksgiving appetizer that’s as eye-catching as it is delicious. Easy to prepare, crowd-pleasing, and loaded with seasonal charm, they’re sure to be the talk of your holiday table.
Deviled eggs have been around since ancient Rome, but they earned their fiery title in the 18th century when spicy mustard became a popular addition. Over the years, deviled eggs became a staple of Southern American gatherings, potlucks, and holiday tables. This version takes the classic and gives it a seasonal spin with pumpkin puree and warm spices, celebrating the harvest season while still delivering that beloved creamy zing.
The star ingredient here is pure pumpkin puree, which adds a subtle sweetness and velvety texture to the filling. Smoked paprika lends depth and warmth, while Dijon mustard adds a tangy contrast. This combination brings a fall-forward twist to the traditional deviled egg, adding color, nutrition, and a whisper of nostalgia.
This dish uses simple but important kitchen skills: perfectly boiling eggs, cooling them quickly for easy peeling, and blending a smooth, flavorful filling. The use of a piping bag elevates the final presentation, making each egg look like a mini pumpkin – complete with a little paprika-dusted top. It’s playful, elegant, and surprisingly simple.
Deviled eggs with a pumpkin twist and smoky paprika – a whimsical and delicious appetizer perfect for your holiday celebration.
Place eggs in a pot, cover with cold water, and bring to a boil over medium-high heat. Once boiling, cover and remove from heat. Let sit for 12 minutes.
Transfer eggs to an ice bath and cool for 10 minutes. Peel carefully.
Slice eggs in half lengthwise. Carefully scoop yolks into a mixing bowl and place whites on a serving platter.
Mash yolks with a fork until fine. Add pumpkin puree, mayo, mustard, garlic powder, salt, pepper, and smoked paprika. Mix until smooth.
Transfer filling to a piping bag (or zip-top bag with a corner snipped). Pipe the filling into the egg whites in a decorative swirl.
Sprinkle tops with additional smoked paprika and garnish with chopped chives like a stalk of mini pumpkins.
Pumpkin Deviled Eggs combine the best of autumn’s flavors—creamy, smoky, a little tangy, and utterly comforting. The pumpkin adds a mellow sweetness and stunning color, while paprika and Dijon bring savory heat. Each bite is smooth, spiced, and satisfying—perfect for cozy gatherings and Thanksgiving spreads.
These eggs shine on a holiday platter alongside roasted nuts, cheese cubes, and dried fruits. For a Halloween twist, use black sesame seeds for spooky eyes. Want to keep it classic? Leave out the pumpkin and add a splash of vinegar and pickle juice.
Store assembled deviled eggs in an airtight container in the refrigerator for up to 2 days. Add garnishes like herbs or paprika just before serving to keep them fresh and vibrant.
We’d love to see your creative twist! Try different piping styles, sprinkle with unique toppings, or use flavored mustards. Share your creations with us on social media and tag us with #PumpkinDeviledJoy. Let your kitchen be your playground!