Cut each egg in half and pop out the yolk into a large mixing bowl or bowl of a stand mixer fitted with a paddle attachment, setting aside the whites on a serving platter.

Optional: Mash the yolks with a fork or run them through a potato ricer for super smooth texture.

Add the cream cheese, blending until smooth. Stir in the pumpkin puree, mayonnaise, Dijon mustard, paprika, apple cider vinegar, salt and pepper. Blend until smooth and tinged orange.

Transfer the mixture to a large plastic bag or piping bag. Chill for at least 30 minutes before filling the egg white shells.

When assembling, snip the corner of the plastic bag and fill each egg white well with the filling. Top each with one fried sage leaf and a hefty sprinkle of smoked paprika.

Heat 1 tablespoon of the olive oil in a small frying pan over medium heat. Fry 4-5 leaves at a time, about 30 seconds per leaf. Do not wait until the edges start to brown or curl. Remove to a paper towel lined plate.

Continue with remaining leaves. Store in an airtight container at room temperature until ready to assemble.