Preheat your oven to 350°F (175°C).

In a skillet over medium-low heat, cook the bacon until crispy, about 8-10 minutes.

Remove the bacon and set aside, keeping two tablespoons of grease in the skillet. Sauté the sweet onion and garlic for 3-4 minutes.

Add paprika and cook for another minute.

Stir in pumpkin puree, crumbled bacon, half of the gouda, and season with salt and pepper. Heat for about 2 minutes.

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

Stuff each shell with the filling and arrange them in a baking dish.

Sprinkle remaining gouda and crumbled bacon over the top.

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

Let cool slightly, garnish with chopped chives, and serve.