Heat the oven to 375 F
In a medium mixing bowl, add pecan halves, unsalted butter, vanilla extract, salt and SPLENDA® Naturals Stevia Sweetener. Stir until well combined.
In a large mixing bowl, beat the eggs, pumpkin puree, milk, Splenda and spice using an electric mixer for about 1 minute.
Pour the pecan halves in the bottom of the pie shell and layer with pumpkin mixture.
Bake for about 35 minutes or until a knife inserted in the center comes out clean.
In a small microwave bowl, combine semisweet chocolate chips and butter. Heat in the microwave for about 30 seconds, then stir until smooth.
Pour the chocolate mixture over the cooled pumpkin pie or drizzle before serving.