Pumpkin Mask

Pumpkin Spice Your Face With This DIY Mask

by BUST Magazine

Spruce up your skin with this soothing DIY!

Pumpkins aren’t only good for Halloween carving and T-Day treats. Turns out, they’re also rich in vitamin C, which makes them good for your skin, helping to fight free radicals and promote collagen production. This beauty DIY blends creamy pumpkin puree with mineral-rich, hydrating molasses and inexpensive, pore-cleansing white kaolin clay to create a rich face mask loaded with vitamins and minerals. Optional pumpkin pie spice adds a bit of exfoliation and a circulation boost.

Pumpkin Gingerbread Face Mask
– ½ tsp. molasses (blackstrap or fancy)
– ½ tsp. just-boiled water
– 1 tsp. pumpkin puree (not pumpkin pie filling)
– Tiny sprinkle of pumpkin pie spice (optional; the spices are quite warming and can irritate sensitive skin; use a very tiny amount or leave them out)
– 2 to 4 tsp. white kaolin clay (available on Amazon or at your local health food or soap supply store)

Whisk molasses, water, pumpkin, and pie spice together in a small bowl. The mixture should be soft, like applesauce. If it’s too thick, whisk in a few more drops of water. Slowly add the clay, one teaspoon at a time, whisking between additions until the mixture is smooth, thick, and creamy. Depending on how watery your pumpkin puree is, you might need more or less clay than the recipe calls for, so work slowly and stop when you’ve achieved a spreadable consistency. (Don’t add all the clay at once or the mixture will seize!) This mask is for immediate use as it has a very short shelf life.
To use, spread the mask all over your face, avoiding your eyes, mouth, and nostrils. Let dry for 10 to 15 minutes, or until it feels a bit tight. Hold a warm, wet washcloth to your face for about 30 seconds, then wipe off. Follow up with your favorite moisturizer and enjoy your refreshed, brightened, fall-ready complexion!


Written by Marie Rayma
Photographer: Lauren Perlstein
Hair & Makeup: Candice Forness
Model: Izabella Z @ Q Models

This article originally appeared in the October/November 2016 print edition of BUST Magazine. Subscribe today!

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