Preheat your oven to 350°F (175°C).

In a skillet, cook the chopped bacon over medium-low heat until crispy, about 8-10 minutes. Drain and leave 2 tablespoons of grease.

Sauté chopped onion and minced garlic in the bacon grease for 4-5 minutes until translucent. Stir in smoked paprika.

Mix in pumpkin puree, half the bacon, and half the gouda. Season with salt and pepper, cooking for 3-4 minutes.

Boil salted water in a large pot, cook shells al dente (8-10 minutes), then drain and rinse in cold water.

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

Top with remaining bacon and gouda cheese.

Bake for 20-25 minutes until cheese is melted and bubbly.

Garnish with chopped chives and serve.