Place the cream into a small saucepan and bring to the boil. Remove from the heat, add the milk chocolate and combine until smooth. Add the peanut butter and combine well. Place the mixture into a bowl, cover with plastic wrap and refrigerate until set.
To shape the pops:
Take a large tablespoon of the mixture and roll it into a ball. Push your finger into the ball, making a small hollow. Use a small knife to shape 4 grooves evenly around the hollow and smooth over with your fingers to create a pumpkin shape. Place the ball onto a tray lined with baking paper and continue to make the remaining balls. Note: If the mix is too firm to roll, set it aside at room temperature to soften, and if the mixture gets too soft to roll, return it to the refrigerator to firm up.
Attaching the pop sticks:
Melt 100g of the white chocolate and dye with some green colour paste. Dip one end of the pop sticks into the green chocolate and then push the pop sticks into the hollow of the pumpkin balls through to the bottom. Refrigerate until the balls are firm.
To coat the pumpkins:
Melt the remaining 300g of white chocolate together with the copha and dye with the orange colour paste. Lean the bowl at an angle and dip and roll the pumpkin balls through the orange chocolate to coat them. Allow any excess chocolate to drip off and place onto a tray lined with baking paper.
To finish the pumpkin pops:
Melt the left over green chocolate and place it into a fine-tip piping bag. Pipe around the base of the pop stick to create a pumpkin stem, then pipe some vine swirls around the top of the pumpkin.
Note: Gel colour pastes are available at cake decorating stores. Follow the link below to view a video tutorial on how to make these pops.