1-Preheat the oven: preheat the oven to 350°F (175°C) and get your ingredients ready for a smooth cooking process.

2-Cook the bacon: Begin by cooking the chopped bacon in a skillet over medium-low heat until it’s crispy and the fat is rendered. Remove the bacon from the skillet, leaving about 2 tablespoons of bacon grease in it for added richness.

3-Cook the aromatics: Next, add the chopped sweet onion, minced garlic cloves, and teaspoon of paprika to the skillet, cooking until the onion softens and becomes translucent for that perfect base flavor.

4-Make the pumpkin mixture and cook pasta shells: Stir in the 2 cans of pure pumpkin puree, half of the cooked bacon, and half of the 1 pound of Gouda cheese, mixing everything well and seasoning with salt and pepper to taste. While that simmers, cook the 1 pound of large pasta shells in salted water until al dente, then drain and rinse them under cold water to keep their texture just right.

5-Stuff the shells and assemble: Stuff each shell with a generous spoonful of the pumpkin mixture and arrange them in a single layer in a baking dish, then sprinkle the remaining Gouda cheese and bacon on top.

6-Bake and serve: Bake the dish at 350°F (175°C) for 20 to 25 minutes until the cheese melts and everything is heated through. Finish by garnishing with chopped chives and serving warm, yielding about 6 servings that are sure to impress.