Place eggs in a large pot of cold water. Cover with a lid and bring to a boil. Once the water is at a rolling boil, shut off the heat and allow the eggs to sit in the water for 12 to 15 minutes.
Fill up a large bowl with cold water and ice.
Carefully remove the eggs from the hot water with a slotted spoon and add them to the bowl of ice cold water. Let them sit for until cooled.
Peel the hardboiled eggs and cut them in half.
Separate the egg yolks into a mixing bowl and place the halved egg whites onto a platter or egg dish and set aside.
Mash the cooked egg yolks with a fork and then add the pumpkin puree, mayonnaise, Dijon mustard, paprika, and salt to the egg yolks. Add the pickling liquid one tsp at a time, mixing after each addition. Mix until fully combined. Add more liquid as needed if the mix is too thick.
Scoop the pumpkin egg yolk mixture into a piping bag. Cut the tip of the bag and fill the egg white shells just to the top – do not overfill.
Pipe 3-5 thin lines of mixture onto each egg white to resemble the grooves of a pumpkin.
Cut each cornichon in half lengthwise, then crosswise. Place 1 cornichon piece at one end of the yolk mixture of each egg to resemble a stem.
Gently cover with a damp paper towel and chill up to 2 hours (if desired).
Serve immediately or save for up to 2 days