First heat the butter until just melted. You can do this in a small saucepan on the hob or in the microwave.

Measure the SKIPPY® Peanut Butter Smooth into a large bowl, then pour over the melted butter.

Whisk the two ingredients together until smooth and full combined. Add orange gel food colouring and whisk again until the mixture is evenly coloured.

Add the icing sugar and whisk again until it is completely mixed in. Your mixture should resemble breadcrumbs at this point, so pull it together with clean hands to form a dough.

Line a small baking tray or plate with greaseproof or baking paper.

Break off pieces of the dough and roll into walnut-sized balls. Place them on the lined tray.

Cut each pecan nut in half lengthways, along the central ridge. Cut each piece in half again - these will be your pumpkin 'stalks'.

Push a piece of pecan into the top of each peanut butter ball for the stalk. Use the back of a knife to press lines into the sides of each ball so that they resemble pumpkins.

Chill the peanut butter pumpkins in the fridge for at least 15 minutes.