Fill a squeeze bottle or zip-top bag with melted and tempered pure dark chocolate or melted compound chocolate (candy melts, almond bark, melting wafers).

Pipe the outline of a turkey's tail feathers onto a parchment paper-lined baking sheet.

Fill in the dark chocolate outline with melted milk chocolate.

Tap the tray to remove air bubbles. Do this as you make each one.

Refrigerate (pure chocolate) or freeze (coating) for 5-10 minutes until set.

Make the chocolate egg shells or solid chocolate eggs.

Paint a thin layer of a blend of milk and dark chocolate into an egg mold. Repeat.

Or, fill the egg cavities in the mold completely with chocolate for solid chocolate turkeys.

Chill pure chocolate in the refrigerator or candy melts in the freezer until hardened (5-10 minutes for egg shells and about 20 minutes for solid eggs).

Fill a pastry bag with pumpkin ganache (recipe below).

Pipe the pumpkin ganache into the chocolate shells, leaving enough room to top the ganache with a thin layer of chocolate.

Let the eggs sit for 1 hour at room temperature until the ganache thickens and drys on top.

Spread a layer of chocolate over top of the ganache and scrape off any excess chocolate.

Chill for about 5 minutes until the chocolate hardens.

Unmold the chocolate eggs.

Put a teaspoon size dollop of the blended milk and dark chocolate on a piece of parchment paper.

Allow it to thicken a bit, then set one chocolate egg, with the rounded side down, in the middle of it.

Hold it until it hardens in place.

If the chocolate is thick enough, you can just set the egg on top and it will stand up.

Repeat creating little chocolate stands for all of your chocolate eggs.

To assemble your chocolate turkeys, use melted chocolate to attach two eyes, one orange candy-coated sunflower seed beak, one red candy-coated sunflower seed waddle (the thing that hangs down around the beak), and one tail feather.

Pour the pumpkin, brown sugar, cinnamon, ginger, and nutmeg into a small non-stick skillet.

Heat over medium heat, stirring occasionally for five minutes.

Continue to heat stirring constantly for 3 more minutes, until the mixture thickens, turns deep golden brown, and reduces by about half.

Remove the pumpkin from the heat and allow it to cool for 15 minutes.

Meanwhile, set up a double boiler, with 1 inch of water in the bottom pan and the ice cream, white chocolate, and butterscotch morsels in the top pan.

Set over low heat. Stir occasionally.

Continue to stir the ganache, occasionally, until almost all of the chocolate is melted.

Turn off the heat and allow the remaining chunks of chocolate to melt.

The butterscotch chips will be the last thing to melt. I had to smash them with a spoon to get them to melt completely.

Pour the hot ganache into a glass measuring cup or bowl. Cover it and allow it to cool to room temperature, at least one hour before piping it into the chocolate shells.