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1. Pour white chocolate candy discs into microwave safe glass bowl.
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2. Heat in 20 second intervals, stirring after each interval, until chocolate is smooth and creamy.
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3. Add a bit of orange food coloring or whatever color you like. Stir a bit leaving it streaky.
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4. Using a silicone pastry brush, brush melted chocolate into the inside of a DEMARLE Charlotte Flexitray that is stabilized with a pan.
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5. Set in the freezer for 5 minutes
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6. Pop hardened pumpkin shells out of mold.
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7. Fill with desired filling!
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I filled mine with white chocolate ganache and pumpkin pudding !
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May be filled with ice cream and frozen until ready to serve.
