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Boil the eggs for 9 minutes on high heat, then peel and separate the yolks.
In a bowl, mix the mayonnaise, mustard, honey mustard, Worcestershire sauce, hot sauce, horseradish, pickle juice, salt, pepper, Cajun seasoning, Old Bay seasoning, garlic powder, and paprika until creamy.
Add the yellow and red fat dispersible powders to the yolk mixture and mix well to achieve an orange color.
Transfer the mixture to a piping bag with a Wilton 4B tip and pipe the mixture into the egg white halves, swirling it to create a pumpkin shape.
Top each filled egg with a small piece of chopped green onion to create a stem.