My Pumpkin Deviled Eggs are flavored with mustard, pumpkin puree and pumpkin pie spice making them the perfect addition to any Halloween, Thanksgiving or Fall party.
Pumpkin Deviled Eggs
This easy pumpkin deviled eggs recipe takes minutes to prepare making them the perfect thing to serve at your next Fall or Halloween party. I make these deviled eggs without mayonnaise as the pumpkin puree provides the creamy texture to the filling.
Fall deviled eggs are a fun appetizer or snack and can be made in advance and stored in the fridge. Once made you can serve straight from the refrigerator when you are ready to enjoy.
I spice my best pumpkin deviled eggs with pumpkin spice, which contains warming spices like cinnamon and nutmeg. If you like a little extra chili heat to your eggs add some ground chili or red pepper flakes.
- EGGS: boil and peel 7 eggs, which once halved will give you 14 portions. I use free range eggs as the yolks are vibrant yellow in color.
- MUSTARD: I flavor the egg filling with mustard. You can use Dijon mustard or wholegrain mustard, or yellow mustard if you want a bit of heat.
- PUMPKIN: I use both pumpkin puree and pumpkin spice to flavor these pumpkin deviled eggs. For ease I use canned pumpkin puree but you can make pumpkin puree with fresh pumpkin if you prefer.
- SEASONING: I season the egg yolk filling with salt and black pepper.
- GARNISH: garnish the eggs with a pinch of paprika which is optional.
How to make pumpkin deviled eggs
Cut hard boiled eggs in half and remove yolks to a small bowl.
Place whites onto a tray or large plate.
In the bowl with yolks, mix in mustard, pumpkin puree, pumpkin spice, salt and pepper.
Pipe or spoon into empty egg halves, sprinkle with paprika, and serve.
- If you don’t have canned pumpkin puree you can make your own puree by roasting some pumpkin wedges until soft. Then remove the skin of the pumpkin, place the flesh into a food processor or blender and blend until smooth.
- Some freshly chopped herbs like rosemary or sage can be stirred through the egg yolks. I find it best to blitz the mixture in a food processor or blender if adding fresh herbs.
- If you don’t have pumpkin spice blend you can add some ground cinnamon, ginger or nutmeg to the pumpkin and egg mixture.
- Add a touch of chili heat to the eggs, stirring some finely chopped red chili, ground chili or red pepper flakes into the mix.
- Add some smoked paprika to the egg yolk mixture to give your pumpkin deviled eggs a mild smoky flavor.
I also love to serve pumpkin flavored deviled eggs when having a party or larger family gathering as part of a buffet style dinner. They also make the ideal games day snack as you can make them up in advance and serve them straight from the refrigerator.
Deviled eggs are the perfect dinner party appetizer, served with a side of green salad. My family love deviled eggs and I’ll often serve them as part of an easy salad dinner with other salads and some sliced cold cuts of meat, they make a tasty, quick mid week dinner.
Recipe hints & tips
- If you are short of time, you can sometimes pick up pre-boiled eggs from your local supermarket (you’ll find them in the salad section).
- You can also use the Instant Pot to hard boil your eggs, find out how to do this in my Instant Pot Hard Boiled Eggs post.
- Make sure you hard boil the eggs as you want a firm yolk for making deviled eggs.
- For a very smooth filling use a food processor to blend ingredients!
- Check the egg yolk mixture for seasoning and adjust to taste, before your place it into the piping bag.
- This recipe can be easily double or tripled if you are feeding a crowd of diners at a party or family gathering.
Deviled eggs are a delicious appetizer made with hard boiled eggs that have been cut in half. The egg yolk is removed and combined with other ingredients and flavorings to form a smooth paste which is then piped back into the egg white.
Yes, deviled eggs are a great make ahead dish. Prepare and fill the eggs earlier in the day, or the day before and store in the refrigerator until you are ready to serve. However, I don’t recommend preparing the eggs too far in advance otherwise the filling will start to dry out, as will the egg white.
Leftover deviled eggs can be stored covered, or in an airtight container, in the refrigerator for 3-4 days.
Try some of my favorite deviled egg recipes here at When is Dinner
- Deviled Eggs with Dill Relish
- Guacamole Deviled Eggs
- Classic Deviled Eggs
- Avocado Deviled Eggs
- Easter Deviled Eggs
- Jalapeno Deviled Eggs
- 7 hard boiled eggs
- 1 tablespoon mustard
- 5 tablespoons pumpkin puree
- 2 teaspoons pumpkin spice
- 1/8 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons paprika
- Cut hard boiled eggs in half and remove yolks to a small bowl.
- Place whites onto a tray or large plate.
- In the bowl with yolks, mix in mustard, pumpkin puree, pumpkin spice, salt and pepper.
- Pipe or spoon into empty egg halves, sprinkle with paprika, and serve.
Amount Per Serving: Calories: 43Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 93mgSodium: 62mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 3g
Nutritional information is approximate and for guidance only.