Line a pan or dish with parchment paper and set aside.

Break up the pumpkin pie in a large mixing bowl, and mush it all up with your hands until the crust is broken into little pieces and incorporated throughout. It will be a wet, lumpy mixture.

Crush the graham cracker squares into crumbs using either a food processor or a ziplock bag and rolling pin.

Add the graham crumbs to the pumpkin mixture. The amount you use will depend on how wet your pumpkin mixture is (this can vary depending on the pie you use and how the filling-to-crust ratio is on the particular pie that you use). Start with about ½ cup of crumbs and add more as needed. Mix them into the pumpkin pie mixture until it has become firm enough to roll into balls and not stick too much to your hands. (I ended up using about ¾ cup crumbs which is equivalent to 8 graham cracker squares).

Using a cookie scoop or spoon, scoop out equal portions of the mixture and roll them into balls, placing them onto the parchment lined pan or dish.

Chill the balls in the refrigerator for 30-60 minutes until chilled and stiff. You can also place them in the freezer to speed up the chill time a bit if you’d like.

While the balls are chilling, cut some of the candy corns in half to create the “beaks” for the turkeys. You will need 1 candy corn per beak. Save the pointy ends for the beaks, and discard (or eat!) the other halves.

When the balls have chilled for long enough and are ready to be coated, melt your wafers by following the directions on their package.

Line another pan or dish with parchment paper.

Working with a few at a time, remove some of the chilled balls from the refrigerator or freezer (so the others don’t warm up too much as you’re coating the ones you’re working on). Using two forks and working quickly, dip one ball at a time in the melted chocolate wafers. Fully coat the ball and gently tap off excess before placing the coated ball onto the parchment-lined pan. Use the second fork to help gently scrape off the ball onto the parchment.

Immediately place two candy eyes and one cut candy corn “beak” onto the front (not the top) of the ball.

Repeat until all balls are finished. You may need to re-melt the chocolate if it starts getting too stiff at any point.

Place the balls back into the fridge for 10 minutes or so until the melted chocolate is fully hardened.

Line another pan or dish with parchment paper (or if there’s enough space you can re-use the pan they are already on).

If you will be using pecans at all for the “feathers,” break off pieces of the pecan halves to create long skinnier strips of pecan pieces to use for some of the feathers.

Re-melt the leftover dipping chocolate.

Remove the balls from the fridge. You may need to break off any excess hardened chocolate that is sticking out around the bottoms.

To create the “tails,” use a spoon to spoon out a little bit of the chocolate and dab it onto the parchment paper making a circular puddle. Place a ball directly onto the puddle towards the bottom of the puddle (so there is room above for the candy corn/pecan “feathers”), with the “face” of the turkey facing directly upward towards your ceiling.

Immediately place 4 full candy corns (and/or pecan pieces) onto the upper part of the puddle to create the “feathers.”

Repeat until all turkeys are finished.

Place the turkeys back into the refrigerator for 10 minutes or so, until the chocolate is fully hardened.