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My favorite time of the year is when Fall starts. Fall kicks off the cooler weather and the holiday season for me and my family! First comes Halloween, then Thanksgiving and Christmas! What better way to enjoy the nice weather that fall brings or to kick off the holiday season then a nice big slice of pie. My Turtle Pumpkin Cheesecake is perfect for any time of the day. Early in the morning, after you have taken the kids to school, served with a cup of coffee or late night snuggled up with your hubby and watching our favorite movie. My Turtle Pumpkin Cheesecake is the SLICE of the ball and warms your heart, even though it's served cold. CHEERS!

Ingredients:

1 6oz. can of Libby's 100% Pure Pumpkin

1 Jell-O No-Bake Plain cheesecake box mix

1 Keebler Ready Crust Graham 2 Extra Severings Pie Crust

1/3 cup of sugar

1 Tsp. vanilla

2 eggs

Backers Semi-Sweet backing chocolate

1 2oz. bag of Fisher Chef's Naturals Pecans Chips

Preheat your oven to 350º

Open up your No-Bake Jell-O box and discard everything but the pie filling. Take 3 squares of bakers chocolate and crush them up. Follow instruction for mixing the Jell-O no bake pie filling. Add 1/2 cup of the pumpkin pie filling, eggs, vanilla, sugar and crushed chocolate to the mix and mix until smooth.

Pour the mix into your pie crust.

Bake the pie for 40 minutes. Cool on rack for 30 minutes.

While pie is cooling take 3 squares of the bakers chocolate and melt with 2 Tbsp. butter in microwave.

Drizzle your pie lightly with the chocolate, sprinkle pecans on top and let cool in refrigerator for at least 3 hours.

I like to serve each slice with another light drizzle of chocolate, CHEERS!