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Home » Recipes » Pumpkin Spiced Deviled Eggs

Published on October 29, 2021 by The BakerMama

Pumpkin Spiced Deviled Eggs

Jump to Recipe

Pumpkin puree and hint of nutmeg make these Pumpkin Spiced Deviled Eggs a delicious, inventive appetizer that’s perfect for your fall celebrations.

Pumpkin Spiced Deviled Eggs by The BakerMama

The Friendsgiving Spread

This recipe is part of the Friendsgiving Spread, filled with charming details and inventive and delicious twists on your favorite holiday dishes. From appetizers to the main dish, sides and dessert, everything on the menu is planned carefully so all you have to do it put it together. Or, better yet, make it a potluck affair with your friends, for a meal and a memory you will cherish making together.

The Devil’s in the Details

I love a good detail. Like the cornichon in these Pumpkin Spiced Deviled Eggs. They look like such inviting, delicious little pumpkins, ready to be gobbled up at your Friendsgiving dinner. So cute, right? Deviled eggs are a staple at our Thanksgiving dinners, and I was so excited to add a fun twist to a family favorite.

Pumpkin Spiced Deviled Eggs by The BakerMama

You’ll want to prepare in advance by making hard-boiled eggs. My Basics by The BakerMama tutorial makes hard-boiling eggs easy and fool-proof! And they can be stored in an airtight container in the refrigerator for up to five days. The addition of pumpkin puree makes these deviled eggs some of the smoothest you’ll ever sink your teeth into. And a hint of nutmeg adds just the right touch for a fall celebration.

Pumpkin Spiced Deviled Eggs by The BakerMama

How to Make Pumpkin Spiced Deviled Eggs

First, slice the peeled hard boiled eggs in half lengthwise, removing yolks to a medium bowl, and place the whites on a serving platter. Then mash the yolks with a fork. Add mayonnaise, pumpkin puree, spicy brown mustard, white vinegar, salt, pepper, paprika and nutmeg. Mix well until smooth. Taste and add more salt and/or pepper, if desired. Then, either using a small spoon or a baggie snipped at the corner, fill the inside of the egg whites with the yolk mixture.

Pumpkin Spiced Deviled Eggs by The BakerMama

Place cornichon above the yolk mixture to look like a stem. Keep refrigerated until ready to serve. Finally, garnish with paprika just before serving. Enjoy!

Pumpkin Spiced Deviled Eggs by The BakerMama

If you make these Pumpkin Spiced Deviled Eggs for your Friendsgiving or Thanksgiving feast, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. ???? I love seeing how inspired and creative y’all get with the recipes I share. Enjoy and happy dipping!

xoxo,

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Pumpkin Spiced Deviled Eggs by The BakerMama

Pumpkin Spiced Deviled Eggs

  • Author: The BakerMama
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 12 servings
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Description

Pumpkin puree and hint of nutmeg make these Pumpkin Spiced Deviled Eggs a delicious, inventive appetizer that’s perfect for your fall celebrations.


Ingredients

  • 6 hard boiled eggs (see instructions here or buy already hard-boiled from the store)
  • ¼ cup mayonnaise
  • ¼ cup pumpkin puree
  • 1 tablespoon spicy brown mustard
  • 1 teaspoon white vinegar
  • ½ teaspoon kosher salt
  • ⅛ teaspoon ground black pepper
  • ½ teaspoon smoked paprika
  • ¼ teaspoon nutmeg
  • 3 cornichons, sliced in half lengthwise & then each half in half again
  • Smoked paprika, for garnishing

Instructions

  1. Slice the peeled hard boiled eggs in half lengthwise, removing yolks to a medium bowl, and place the whites on a serving platter. Mash the yolks with a fork. Add mayonnaise, pumpkin puree, spicy brown mustard, white vinegar, salt, pepper, paprika and nutmeg. Mix well until smooth. Taste and add more salt and/or pepper, if desired.
  2. Either using a small spoon or a baggie snipped at the corner, fill the inside of the egg whites with the yolk mixture.
  3. Place cornichon above the yolk mixture to look like a stem.
  4. Keep refrigerated until ready to serve.
  5. Garnish with paprika just before serving.

Did you make this recipe?

Tag @thebakermama on Instagram and hashtag it #thebakermama

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Maegan, the BakerMama

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Happy 4th, friends! I hope y’all have a sweet an Happy 4th, friends! I hope y’all have a sweet and safe day of celebrating! 🇺🇸❤️💥🎉

These are the dessert recipes from the Patriotic Picnic Spread in my Spectacular Spreads Cookbook:
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Tasty treats that are great for today or any party! 😋🎉 #TheBakerMama #SpectacularSpreadsCookbook

https://thebakermama.com/spectacular-spreads/
HOT DOG! This festive American flag inspired Hot D HOT DOG! This festive American flag inspired Hot Dog Board is so easy to create and the perfect patriotic way to serve hot dogs on the 4th of July! 🌭❤️💙 Everyone oohs and aahs over the presentation and deliciousness when I prep and serve this board for our family get-together. Click the link in my profile @thebakermama for more details and inspiration! 🇺🇸 #BoardsByTheBakerMama #TheBakerMama

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Ingredients:

4 ready-to-bake pie crusts
3 (20 oz) cans cherry pie filling
1 (20 oz) can blueberry pie filling
1 egg
1 tbsp water
2 tbsp sparkling sugar

Instructions:

1. Let the pie crusts set out at room temperature for 10 min before using.
2. Spray a 12” x 17” rimmed baking sheet with cooking spray.
3. Using 3 of the pie crusts, fill the baking sheet completely with the dough. Cut the dough as necessary to cover the sheet pan.
4. Trim the dough even with the edge of the sheet pan and flute the edges.
5. Cut the excess dough into 12 stars using a mini star shaped cookie cutter.
6. Using a pizza cutter or sharp knife, cut the remaining pie crust into ½-inch wide strips.
7. Use one of the long strips to create a small rectangle barrier in the top left corner of the sheet pan.
8. In a small bowl, whisk together the egg and 1 tbsp water. Brush the egg wash over the top of the stars and stripes of dough.
9. Fill the large area completely with cherry pie filling.
10. Fill the small rectangle with blueberry pie filling.
11. Create 5 stripes on top of the cherry pie filling with the long strips of dough.
12. Arrange the stars on top of the blueberry pie filling.
13. Brush the edges of the pie crust with the remaining egg wash.
14. Sprinkle the stars and stripes with sparkling sugar.
15. Place the prepared pie in the refrigerator for 20 minutes to chill before baking.
16. Meanwhile, preheat the oven to 450°F.
17. Bake the pie for about 25 minutes or until the crusts are golden brown and the pie filling is bubbling. If the edges of the pie start to brown before the stars and stripes, cover the edges with foil and continue baking until the crusts on top of the pie are golden brown.
18. Let the pie set for about 10 minutes before slicing into and serving. Serve with vanilla ice cream, if desired. Enjoy!
13 stripes, one EPIC cheese tray! 🇺🇸🤩 Thi 13 stripes, one EPIC cheese tray! 🇺🇸🤩 This stunning patriotic platter makes for the perfect July 4th appetizer. It's super easy to make, complete with red, white, and blue cheeses, meats, fruits and accompaniments. 😍 Click the link in my profile @thebakermama for all the details and more inspiration. 🇺🇸❤️ #BoardsByTheBakerMama #TheBakerMama #BeautifulBoardsCookbook

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Maegan, the BakerMama

Welcome to The BakerMama! I’m so happy you’re here! To learn more about me, click here.

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