Boil large eggs in a saucepan with cold water and bring to a boil. Remove from heat and let sit for 12-15 minutes.

Cool eggs in an ice bath or under cold water for about 10 minutes.

Peel the eggs under running water and pat dry.

Slice each egg lengthwise and place yolks in a mixing bowl.

In the mixing bowl, add mayonnaise, pumpkin puree, Dijon mustard, garlic powder, onion powder, ground cinnamon, nutmeg, salt, and pepper. Mix until smooth.

Taste the filling mixture to adjust seasonings if necessary.

Fill each egg white half with the pumpkin filling using a piping bag or spoon.

Garnish with paprika, parsley, and optionally pumpkin seeds or chives.

Chill the filled eggs in the refrigerator for 15-30 minutes.

Serve the chilled Pumpkin Patch Deviled Eggs on a platter.