Halloween Deviled Egg Recipe with Pumpkin and Sage

  • Author: Ivy Larson
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 8 1x



  • 8 organic (pastured hardboiled eggs (such as Vital Farms))
  • 1/2 cup pumpkin puree (look for BPA-free boxed pumpkin, such as Pacific Natural Foods brand)
  • 2/3 cup raw cashews
  • 2/3 cup water minus 3 tablespoons
  • 1/2 teaspoon unrefined sea salt
  • 1 1/2 teaspoon dried sage
  • Turmeric (for dusting)
  • Fresh rosemary (for the “stems”)


  1. Peel the hardboiled eggs and carefully slice each one in half lengthwise. Use a small spoon to remove the yolks. Set the hardboiled egg white halves aside and transfer the yolks to a high speed blender.
  2. To the high speed blender, add the remaining ingredients. Process on high until smooth and creamy.
  3. Fill each hardboiled egg white half with the pumpkin mixture. Dust the fillings only with turmeric (Note: Be careful not to get the turmeric on the egg white). Add the rosemary leafs for pumpkin “stems”.