Start by peeling the tangerines. Try to remove as much of the white pith as possible for a clean, neat appearance.

Break the white chocolate into smaller pieces for easier melting.

Melt the chocolate over a double boiler, stirring occasionally until smooth.

Once melted, mix in a few drops of edible green food coloring. If the chocolate thickens slightly from the moisture in the food coloring, this can actually help when forming the “grass” bases.

On parchment paper, create small chocolate “puddles” to represent grass.

Carefully place a tangerine on each chocolate puddle.

While the chocolate sets, wash and dry the green apple.

Cut the apple peel into thin strips or shapes to serve as the pumpkin stems.

Insert a stem into the center of each tangerine, giving it the look of a pumpkin.