To make the candy pumpkin bowls: 

Use a dry mini bundt pan made of silicone or non-stick metal.

In a microwave safe bowl, place the almond bark in a medium bowl, and microwave in increments ( 30-second increments), stirring every 30-34 seconds until the almond bark is fully melted and smooth. 

Add in the gel food coloring until you have reached your desired shade of pumpkin orange.   

Using a spoon, place the melted almond bark in the bottom of the mini bundt pans.

Then use a clean brush to brush the chocolate up the sides of the pan until the sides are evenly coated.

Repeat until all of the bundt pan wells are lined with chocolate

Refrigerate for 10-15 minutes. If you see some spots that are missing chocolate, touch them up and put them back in the refrigerator. Refrigerate until completely firm.

Very gently remove the pumpkin bowls from the pan.

Place on a baking sheet that is covered with parchment. 

Reheat the remaining almond bark and fill the holes on the bottom of the bowls until the hole is filled. Place the bowls back into the refrigerator until fully set.  

To make the Pumpkin pie mousse 

In a large mixing bowl, whip the cream cheese, brown sugar, and pumpkin pie spice until it’s light and fluffy and fully combined.

Add the pumpkin puree and mix again. 

Fold in ¾ of the whipped topping into the cream cheese mixture until completely mixed.  

Spoon the mousse into the pumpkin cups, and top with optional whipped topping. 

Enjoy!