Begin by placing the large eggs in a pot, covering them with cold water until there's about an inch of water above the eggs. Bring the water to a rolling boil, then cover with a lid and remove from heat. Let the eggs sit for exactly 11 minutes.

After 11 minutes, transfer the eggs to a bowl filled with ice water. Allow them to cool for about 5-10 minutes until chilled, then peel under running water for smoother results.

Slice each peeled egg in half lengthwise and scoop the yolks into a bowl. Add Miracle Whip, Dijon mustard, salt, and black pepper. Whisk together until smooth.

Using a piping bag, fill it with the creamy egg yolk mixture. Pipe the filling into the egg whites, creating a beautiful swirl.

Cut fresh chives into pieces and insert one into the center of each filled egg, resembling a cute 'stem'.

Plate the Pumpkin Deviled Eggs on a vibrant serving platter. They are best served fresh.