Halloween might be over, but we’re not giving up our love for pumpkin spice yet! Turning leftover pumpkin guts from your Jack-O-Lantern into soups, breads and cakes is an easy way to be ethical and sustainable in preventing food waste. However, we’re more beauty connoisseur than we are patisserie chefs, so this recipe will be for a face mask – sadly, not edible.
Not that you’ll want to deprive your face of these amazing skin-renewing powers benefits anyway. Pumpkin is rich in AHAs and Vitamin A, which munch away at dead layers and helps smooth the texture of your skin. Cinnamon is an age-old spice well known for its abilities to calm acne, reduce blemishes and soothe dry skin. Likewise, milk and honey are great for calming inflamed, irritated skin. Sounds like a winner to us!
- 50ml pumpkin (preferably puree)
- 1 tbsp honey
- 1-2 tbsp milk
- a pinch or two of cinnamon
Shelf life: up to 2 weeks, in a tightly sealed container fridge.
Go ahead and mash that pumpkin (or blitz it in the blender) if you haven’t any puree on you. This will make it easier to spread around. Place the puree into a bowl and add the rest of the ingredients and mix well.
Now slather it all over. Feel free to use it on your body too (you might as well if you’re already in the shower!) Leave on for a good 15 minutes, and then rinse off.