Pumpkin deviled eggs?

Growing up, my mom made deviled eggs fairly regularly.  Deviled eggs were what she took to picnics and potlucks, and what she served at Easter, as I recall.  My grandmothers both made deviled eggs too.  I don't think they ever put a pureed vegetable in a deviled egg, but tonight Bob did, creating a balanced meal, all in one bite! 

How to make pumpkin deviled eggs.  (They don't taste as weird as they sound!)

First you need a pumpkin

or

 

Then you hardboil a dozen eggs.  Bob made this recipe so it was all very scientifically precise, whereas I would have just put the eggs in a pot of water, brought it to a boil, covered the pot, turned the heat off and let it sit until it cooled.

 

Peel and half the eggs.  Mash the yolks with 1/3 cup each, pumpkin and mayonnaise, 1 tsp. dijon mustard and 1/2 tsp. each of ground coriander and salt.  Fill the egg halves and sprinkle with paprika.

 

We had these for appetizers, but served with salad, they could be a meal.   

 

The recipe comes from October's Food Network Magazine.  I insisted Bob add paprika on top, because who ever heard of a deviled egg without it?