Preheat your oven to 350°F (175°C) and gather your ingredients and a large baking dish.

In a skillet, cook the chopped bacon over medium-low heat for 8-10 minutes until crispy. Transfer to a paper towel-lined plate, leaving some grease in the pan.

Sauté the chopped sweet onion and minced garlic in the reserved bacon grease for 4-5 minutes. Stir in the pumpkin puree, half of the bacon, and half of the Gouda, seasoning with paprika, salt, and pepper.

Boil salted water in a large pot and cook the large shells for 8-10 minutes until al dente. Drain and cool briefly.

Stuff each shell with the pumpkin mixture and place them in a baking dish.

Sprinkle the remaining bacon and Gouda cheese on top. Bake for 20-25 minutes until cheese is melted and bubbly.

Let cool for a few minutes and garnish with chopped chives before serving warm.