Place the 6 large eggs in a medium pot and cover them with about an inch of cold water. Bring the water to a rolling boil over medium-high heat. Once boiling, remove the pot from the heat, cover it, and let the eggs sit for 10-12 minutes.

While the eggs are cooking, prepare an ice bath by filling a bowl with ice and cold water. Once the cooking time is up, carefully transfer the eggs from the hot water to the ice bath using a slotted spoon. Let them cool completely for at least 5-10 minutes.

Gently crack and peel the cooled eggs under running water for easier removal of the shell. Cut each egg in half lengthwise.

Carefully scoop out the yolks from each egg half into a large mixing bowl. Place the egg white halves on a platter or serving tray.

To the bowl with the yolks, add the pumpkin puree, mayonnaise, Dijon mustard, maple syrup, pumpkin pie spice, salt, and black pepper. Mash everything together with a fork until the mixture is completely smooth and creamy. Ensure there are no lumps of yolk remaining.

Taste the filling and adjust seasoning if necessary. You might want a little more salt, pepper, or a tiny touch more maple syrup for sweetness, depending on your preference.

Spoon the pumpkin yolk mixture into a piping bag fitted with a star tip (or a Ziploc bag with a corner snipped off, or simply use a small spoon). Pipe or spoon the filling evenly back into the hollowed-out egg white halves.

Garnish each deviled egg with a light sprinkle of paprika. For an extra touch, gently place a small fresh sage leaf on top of each filled egg.

Chill the pumpkin deviled eggs in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld and the filling to firm up slightly.