These Pumpkin Deviled Eggs are actually made with real pumpkin puree, giving classic deviled eggs a savory fall makeover with cream cheese, Dijon mustard, smoked paprika and crispy fried sage. They are creamy, lightly smoky and festive enough for Thanksgiving, Friendsgiving or any fall gathering.
These aren’t spicy or overly pumpkin-y, making them an easy family-friendly Thanksgiving appetizer even for people who normally think pumpkin belongs exclusively in pie.
Why You’ll Love Them
They actually contain pumpkin. Unlike pumpkin-shaped deviled eggs that simply look festive, these use real pumpkin puree in the creamy yolk filling.
- Deep pumpkin flavor from searing it. Heating the pumpkin deepens the flavor and color, making these vibrant.
Savory pumpkin at its best. Smoked paprika, Dijon mustard and crispy sage balance the subtle sweetness of pumpkin without being overwhelming.
Perfect for Thanksgiving or Friends-giving. Deviled eggs are easy to grab while everyone waits for the turkey, plus they don’t require oven space on the busiest cooking day of the year.
Make-ahead friendly. Prepare the eggs and filling ahead, then pipe and garnish shortly before serving.
Do Pumpkin Deviled Eggs Taste Like Pumpkin?
Pumpkin is surprisingly subtle here. The puree adds a mild earthy sweetness and creamy texture rather than a strong pumpkin flavor. Dijon mustard, smoked paprika, apple cider vinegar and sage keep the filling firmly on the savory side. Think classic deviled egg with a warm fall flavor, not pumpkin pie stuffed into an egg.
Ingredients
All of these pumpkin deviled egg ingredients can easily be found at your local grocery store.
- Hard boiled eggs – Any time a recipe calls for eggs, assume it means large eggs. Adding to a bowl of ice water before peeling can help the peeling process go smoother. Make sure to check out how long for hard boiled eggs.
- Cream cheese – This adds a tang to the filling that can’t be beat. It is much easier to work with when it if softened to room temperature.
- Pumpkin puree– Use 100% pure pumpkin puree, either canned or homemade. Do not use pumpkin pie filling, which contains added sugar and spices. Pumpkin adds earthy fall flavor, moisture and that gorgeous natural orange color without making the filling sweet.
- Mayonnaise – Adds creaminess and tang for the perfect pipe-able consistency.
- Dijon mustard – Of course you can use any type of mustard, but I like the flavor and toothiness of dijon.
- Apple cider vinegar – To add a little acidity to the creamy mayonnaise, we use a splash of apple cider vinegar.
- Kosher salt – Different salts measure differently, so keep that in mind if choosing another salt.
- Ground white pepper – I like that white pepper had a little bit more mild of a flavor than black, but you can use black pepper is you prefer.
- Smoked paprika – Smoked paprika is doing more work here than simply adding color. Its earthy smokiness bridges the pumpkin, egg yolk and fried sage so the flavors taste intentional rather than like pumpkin accidentally wandered into the deviled eggs.
- Fresh sage leaves – Sage is the perfect fresh herb to pair with pumpkin. It also adds some green and makes the perfect garnish.
- Olive oil – We just need to add a little oil to the pan when frying the sage leaves for garnish.
Variations
You can easily make these pumpkin deviled eggs your own. Here are some fun suggestions to start with.
- Mayonnaise – Instead of using mayo, other options include plain yogurt, avocado (will change the color drastically), creme fraiche and some people even use freshly whipped cream.
- Mustard – Basic yellow mustard is fine, but Dijon, a horseradish, spicy mustard, brown, beer, wine laced or even honey Dijon will give your eggs some edge.
- Spicy – Turn up the heat by adding a dash of black pepper, or even a teaspoon or two or hot sauce or sriracha,
- Crunch – Add some crunch to your deviled eggs. Bacon, chives, whole grain mustard, seasoned bread crumbs will all add that texture.
- Deviled Egg Flight – This is a fun way to take a few different toppings and flavors and mix them together on a serving platter.
How to Make Pumpkin Deviled Eggs
You are going to love how easy it is to make this easy fall appetizer.
- Sear Pumpkin Puree– I tested using puree straight from the can and also sering it quick on the stovetop. Not only does it evaporate water, but it also deepens the flavor and color. It can be skipped, but it will impact the flavor slightly.
- Cut eggs. Cut each egg in half and pop out the yolk into a large mixing bowl or bowl of a stand mixer fitted with a paddle attachment, setting aside the whites on a serving platter.
- Mash yolks. Mash the yolks with a fork or run them through a potato ricer for super smooth texture.
- Add remaining ingredients. Add the cream cheese, blending until smooth. Stir in the seared pumpkin puree, mayonnaise, Dijon mustard, paprika, apple cider vinegar, salt and pepper and blend until smooth and creamy.
- Add to piping bag and chill. Transfer the mixture to a large plastic bag or piping bag. Chill for at least 30 minutes before filling the egg white shells.
- Fill eggs. When assembling, snip the corner of the plastic bag and fill each egg white well with the filling.
- Fry sage leaves. Heat olive oil in a small frying pan over medium heat. Fry a few leaves at a time, about 30 seconds per leaf. Do not wait until the edges start to brown or curl. Remove to a paper towel lined plate.
- Add garnishes to eggs. Top each with one fried sage leaf and a hefty sprinkle of smoked paprika.
Chef Tips
- Use room-temperature cream cheese. Cold cream cheese doesn’t blend smoothly with the yolks and can leave little white lumps throughout the filling. Let it soften before mixing.
- Pulverize the yolks first. Get the yolks completely smooth before adding anything wet. Once mayonnaise and pumpkin are added, stubborn yolk lumps become much harder to smooth out.
- Don’t add extra pumpkin casually. Pumpkin puree contains moisture. Adding significantly more can make the filling loose and difficult to pipe.
- Chill before piping. Chilling firms the cream cheese and mayonnaise slightly so you get taller.
- Fry sage very quickly. Sage goes from crisp to scorched in seconds. Pull the leaves as soon as they become crisp and slightly darker green.
- Garnish shortly before serving.Fried sage loses crispness in the refrigerator, so refrigerate the filled eggs and add sage closer to serving time.
Make-Ahead, Storage and Freezing
Make-Ahead
Yes. For the prettiest presentation, boil and peel the eggs and prepare the pumpkin filling up to one day ahead. Store the egg whites and filling separately in airtight containers in the refrigerator. Pipe them several hours before serving and add the crispy sage shortly before they hit the table.
How to Store Leftover Pumpkin Deviled Eggs
Keep pumpkin deviled eggs refrigerated in an airtight container and enjoy within 3 to 4 days. For the best texture and appearance, they are really at their prime during the first 1 to 2 days.
Can I Freeze Deviled Eggs?
Unfortunately, I don’t recommend freezing deviled eggs.
More Holiday Recipes
When Thanksgiving approaches, food is on the brain constantly. These are some of my favorite unique Thanksgiving recipes that I know you’ll love too.
Pumpkin Deviled Eggs
Ingredients
Pumpkin Deviled Eggs:
- 1/3 cup pumpkin puree
- 12 hard boiled eggs , cooled and peeled
- 2 ounces cream cheese , softened
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon smoked paprika
- 1 tablespoon apple cider vinegar
- 3/4 teaspoon coarse Kosher salt
- 1/4 teaspoon ground white pepper
Topping:
- 24 small fresh sage leaves or 12 large sage leaves hand torn in half
- 2 tablespoons olive oil , divided
- smoked paprika , for sprinkling
Instructions
Pumpkin Deviled Eggs:
- In a small saucepan, heat the 1/3 cup pumpkin puree over medium heat. Flatten and sear for 1-2 minutes, then flip and repeat. Puree should be thicker, darker and fragrant. Remove from heat and allow to cool slightly.
- Cut each 12 hard boiled eggs in half and pop out the yolk into a large mixing bowl or bowl of a stand mixer fitted with a paddle attachment, setting aside the whites on a serving platter.
- Mash the yolks with a fork or run them through a potato ricer for super smooth texture.
- Add the softened 2 ounces cream cheese, blending until smooth. Stir in the 1/2 cup mayonnaise, pumpkin puree, 1 tablespoon Dijon mustard, 1 tablespoon smoked paprika, 1 tablespoon apple cider vinegar, 3/4 teaspoon coarse Kosher salt and 1/4 teaspoon ground white pepper. Blend until smooth and creamy.
- Transfer the mixture to a large plastic bag or piping bag fitted with a round tip. Chill for at least 30 minutes before filling the egg white shells.
- When assembling, snip the corner of the plastic bag and fill each egg white well with the filling. Top each with one fried sage leaf and a hefty sprinkle of smoked paprika.
Topping:
- Heat 2 tablespoons olive oil in a small frying pan over medium heat. Fry 4-5 sage leaves at a time, about 30 seconds per leaf. Do not wait until the edges start to brown or curl. Remove to a paper towel lined plate.
- Continue with remaining leaves and add 1 tablespoons olive oil if the pan starts to get dry. It might not be necessary. Store in an airtight container at room temperature until ready to assemble.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Nutrition
