Boil the eggs by placing them in a pot covered with cold water. Bring to a boil over medium heat. Once boiling, remove from heat, cover, and let sit for 12 minutes.

Transfer the eggs to an ice bath for 5 minutes to cool. Peel under running water if necessary.

Slice each egg in half lengthwise and scoop out the yolks into a mixing bowl.

Add pumpkin puree, mayonnaise, Dijon mustard, chopped sage, salt, and pepper to the yolks. Mix until smooth.

Spoon or pipe the filling back into the egg whites.

Garnish with extra chopped sage and serve chilled.