Delicious & adorable, these little bites of pumpkin-flavored Heaven are the perfect appetizer for Fall. Bring a platter of these pumpkin deviled eggs to the next Holiday get together and watch them disappear!
I received product samples from sponsor companies to aid in the creation of the #PumpkinWeek recipes. All opinions are mine alone.
Today’s the first official day of Fall. Finally. I’ve been waiting on this day pretty much since school started. Bring on all things pumpkin, even those that’re just loosely pumpkin-y.
What better way than to celebrate that than with a whole week dedicated to all things pumpkin?! Naturally, that’s just what me and a great group of fellow bloggers decided to do. Welcome to #PumpkinWeek 2019!
Each day this week, myself and other bloggers will be bringing you the best pumpkin-based recipes from our home kitchens. Recipes tried, tested, and true that you can make and shire with family and friends to celebrate the season.
Not only does this annual event bring a bevy of savory & sweet recipes, but it also includes a fantastic giveaway with some really awesome prizes from our generous sponsors.
This year those sponsors include: Dixie Crystals sugar products, Torani syrups & sauces, Cabot creamery’s cheese & dairy products, and finally Sweets & Treats Boutique (everything from sprinkles, to straws, to cupcake liners, etc).
Make sure to follow the post below the recipe card and check out the generous prizes, enter the giveaway, and discover some amazing recipes- all at the same time.
In the meantime, let’s get to our first recipe for the week- tasty pumpkin deviled eggs.
What’re Pumpkin Deviled Eggs?
These savory bites are the perfect appetizer for Fall. With an orange tinted, creamy egg yolk filling the color resembles pumpkin. Cute little lines are etched in the filling to make it look even more like the beloved gourd. A little green stem finishes each pumpkin deviled eggs off.
It’s adorable, but even more than cute- they taste delicious.
How Do You Make Deviled Eggs That Look Like Pumpkins?
It’s actually super simple, with only a handful of ingredients. Most you probably already have on hand, and if you don’t they’re all easy to get.
All you need is hard boiled eggs, pureed pumpkin, mayonnaise, mustard, salt & pepper. Simple as could be, and whipping up a batch is just as easy.
First, make sure the peeled hard boiled eggs are chilled. Cold eggs slice better, making for a cleaner cut and less mess. Use a sharp knife to slice each egg in half length wise.
Gently scoop out the yolks, careful to not break the egg white ‘shell’, and add them to a waiting mixing bowl. To the same mixing bowl, add the rest of the ingredients. You can use a whisk and elbow grease to whip the filling into a smooth, creamy mixture.
For the creamiest results, and the easiest way, use a hand mixer and beat the filling until ultra smooth and creamy. It won’t take but a minute.
Arrange the egg whites onto a serving platter or plate of your choosing. It can be decorative if you’re using them as a festive centerpiece, or plain if it’s just a simple appetizer to keep hungry guests at bay while the main meal cooks.
There’s no better way to keep hungry guests out of your busy kitchen than by having a tasty appetizer on hand for them to munch on. Even better? These cuties will give them something to talk about as they guess how you created them, and at the possible recipe ingredients.
Fill the eggs with the pumpkin flavored yolk mixture. You can use a small spoon to scoop the filling into them, or you can pipe the filling in. I like piping it because it gives me control and prevents any mess. It means more evenly filled eggs, and then all I have to do is go back with a spoon and gently shape them into a round mound.
Using the tines of a fork, gently rake it along the filling mound to create the pumpkin-like lines. Chop a green onion stalk into little stem-like pieces. Put a stem on each pumpkin.
At this point you can serve as is, or you can add a sprinkle of smoked paprika for a little extra pop of color. The pumpkin deviled eggs are delicious either way, but I do love the added depth of flavor from the slightly smoky spice sprinkled on top.
That’s it really. Just a couple easy steps is all that stand between you and the cutest Fall appetizer around. This appetizer is a great way to use leftover pumpkin too.
I’m constantly wondering how to use those last few tablespoons of pumpkin puree half the time when I bake. Often times I just end up throwing them out. Now, I know exactly what I’m saving them for!
Plus, pumpkin is a squash that’s great for you so any recipe you can incorporate it into is a great idea. Don’t worry about being turned off by an abundance of pumpkin flavor either. It’s just enough to add some color and some texture without overpowering the deviled egg filling itself.
TIPS & TRICKS FOR MAKING THE BEST PUMPKIN DEVILED EGGS:
- Want to make these a meatier appetizer? Stir a little finely diced ham into the filling mixture. Crisp, crumbled bacon also makes a great addition to this savory finger food.
- Looking for an alternative to using green onions for the stems? Chives, bits of fresh green beans, or even the caps of okra will all work well.
- Do you like to add a little bit of heat into your recipes? A pinch of chipotle powder stirred into the filling will give these deviled eggs some kick.
- Another tasty spice you can is a little bit of curry powder. Again it adds some extra depth without over powdering the pumpkin texture.
- While I suggest using the tines of a fork to make the pumpkin lines, you can also use a tooth pick or even a wooden skewer instead.
- To give these pumpkin deviled eggs a spookier feel- cut up a black olive and add a little bit for a body and some spindly legs to the bottom corner of each ‘pumpkin’.
Can You Make These Deviled Eggs Ahead of Time?
Yes, you absolutely can! And you’ve got two options, depending on which is easier for you and the event you’re planning prepping them for.
You can make and fill them as is, and store them in an airtight tupperware dish in the refrigerator until ready to serve. When ready to serve, cut the stems and add them to the eggs. Make your pumpkin lines, and then sprinkle them with the smoked paprika right before setting them out for guests.
Alternatively, you can whip up the filling in the mixing bowl and seal it tightly with cling wrap. Also wrap up the egg whites, also refrigerating them. Five to ten minutes before ready to serve, add the filling to a large ziplocking bag.
Snip a hole in one corner, and squeeze out the excess air to pipe the filling into the egg shells. Set out on a tray to serve, add the stems, and serve.
Halloween, Thanksgiving, or Christmas- these pumpkin deviled eggs are a fun festive appetizer for the Holiday season. They’re perfect because you can prepare them ahead of time, or whip them up at the last minute. Plus, they’re cute enough that all the guests will adore them- for looks & for taste!
Other Savory Pumpkin Appetizer Recipes To Serve:
- Spiced Pumpkin Basil Cheese Ball
- Cheese & Cracker Pumpkin Pie Bites
- Chipotle Pumpkin Cheese Dip
- Autumn Nachos
If you’ve tried this PUMPKIN DEVILED EGGS, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Pumpkin Deviled Eggs
- 6 hard boiled eggs peeled & chilled
- 2 tbsp pumpkin puree
- 1 tbsp mayonnaise
- 1/2 tsp yellow mustard
- salt & pepper to taste
- green onion stalk for garnish
- smoked paprika for garnish, optional
- Using a sharp pairing knife, slice each egg in half lengthwise. Scoop the yolks into a medium sized mixing bowl, and set the egg whites aside.
- Add the pumpkin puree, mayonnaise, and mustard to the mixing bowl. Whisk the mixture together until the filling is smooth and creamy. Salt & pepper the filling, to taste.
- Scoop the filling evenly into the cavity of each halved egg. Use a spoon to gently shape it.
- Once all the eggs are filled, use the tines on a fork and gently run them over the filling creating the lines to make it look like a pumpkin.
- Add a green onion 'stem' to each deviled egg, and sprinkle lightly with smoked paprika. Serve immediately.
Fall is in the air, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 34 bloggers will be sharing 140+ fantastic recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks. Thank you sponsors for providing the prize packages. Don’t forget to enter the giveaway below!
PRIZE #1 DIXIE CRYSTALS
Dixie Crystals is giving one winner a Marble Rolling Pin and Board Set.
Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.
PRIZE#2 SWEETS & TREATS
We believe in flavor for all and opportunity for all. In the beginning, Rinaldo and Ezilda Torre visited family in Lucca, Italy. They returned home to San Francisco with handwritten recipes, which they used to create authentic flavored syrups. Needless to say, the syrups we’re a hit. A lot has happened since then, but our belief has remained the same: Flavor for All, Opportunity for All. It means that not only are the products we make inclusive and approachable, but so is our success. We believe everything starts with people, and the only way to truly succeed is to succeed together. Today, you can use more than 100 of our naturally flavored syrups, sauces and beverage bases in coffees, sodas, teas, smoothies, cocktails and more.
PRIZE#4 CABOT CREAMERY CO-OPERATIVE
Cabot is giving one winner a gift box of assorted Cabot cheeses.
The farm families that own Cabot Creamery Co-operative love what they do. And they’ve been doing it for a long time—every single day since 1919. Almost 100 years later, we’re proud of our thriving farms, strong communities, and happy, healthy cows that produce the rich, buttery milk that we use to make Cabot’s award-winning cheese and dairy products. We like to think those awards mean we’re doing something right. Of course, you’re a big part of this too. If you love eating our cheese as much as we love making it, then we’ll get to keep doing what we do for generations to come.
Thank you to #PumpkinWeek Sponsors: Dixie Crystals, Sweets & Treats, Torani, and Cabot Creamery Co-operative for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #PumpkinWeek recipes. All opinions are my own. The #PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning.
Four (4) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and alternate winner(s) will be chosen. The #PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #PumpkinWeek posts or entry.
Enjoy these #PumpkinWeek recipes from our bloggers:
Butterscotch Pumpkin Spice Latte from Strawberry Blondie Kitchen
Copycat Starbucks Pumpkin Cream Cold Brew from Food Above Gold
Pumpkin Butterscotch Smoothie from The Mandatory Mooch
Pumpkin Pie Mule from Seduction In The Kitchen
Spooky Sugar Pumpkin Shake from For the Love of Food
White Pumpkin-Spiced Hot Chocolate from Our Good Life
Pumpkin Breakfasts & Baked Goods:
3-Ingredient Cheater Pumpkin Muffins from Shockingly Delicious
Baked Pumpkin Donuts with Brown Butter Glaze from The Crumby Kitchen
Caramel Pecan Pumpkin Muffins from Red Cottage Chronicles
Chocolate Chip Pumpkin Muffins from The Bitter Side of Sweet
Pumpkin Butter from Everyday Eileen
Pumpkin Butter from Jen Around the World
Pumpkin Coffee Cake from It Bakes Me Happy
Pumpkin Cream Cheese Stuffed French Toast from Sweet Beginnings
Pumpkin French Toast with Maple Butter from Cheese Curd In Paradise
Pumpkin Spice Cinnamon Roll Cake from Love & Confections
Vegan Pumpkin Spice Latte Cinnamon Rolls from The Baking Fairy
Savory Pumpkin Recipes:
Cheesy Corn Pumpkin Dip from Caroline’s Cooking
Pumpkin Deviled Eggs from 4 Sons R Us
Pumpkin Herb Cheese Ball from The Spiffy Cookie
Pumpkin Pancetta Risotto from The Redhead Baker
Amish Pumpkin Bars with Cream Cheese Frosting from Palatable Pastime
Gluten Free Pumpkin Snickerdoodles from Frugal & Fit
Mini Pumpkin Bundt Cakes from Big Bear’s Wife
Mini Pumpkin Cheesecake Bites from The Beard and The Baker
Mini Pumpkin Spice Trifles from My Sweet Zepol
Pumpkin Oatmeal Cream Pies from A Kitchen Hoor’s Adventures
Pumpkin Pie Fudge from Kelly Lynns Sweets and Treats
Pumpkin Pudding from Cindy’s Recipes and Writings
Pumpkin Spice Biscotti from Creative Southern Home
Pumpkin Spice Cupcakes with Vanilla Bean Buttercream from Family Around the Table
Pumpkin Sprinkle Cookies from Daily Dish Recipes
Soft Pumpkin Cookies with Cream Cheese Frosting from Blogghetti
Spiced Pumpkin and Apple Cakes from Karen’s Kitchen Stories
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