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I’m dumb, I’m so dumb. It’s fall, the time of cider and pumpkin EVERYTHING and you know what I decided to do? I decided it was a good time to spend the next 3 weeks cutting carbs, especially sugar, out of my diet. Not like atkins or anything but I’m working on eating less starch and sugar. Pie has both and cider is basically a jug of sugar (comforting, seasonal, spicy sugar) so I won’t be eating or drinking any of that, womp wooomp. It’s probably for the best because I normally don’t eat pies and drink juices, so now I won’t indulge due to my seasonal soft spot for all things fall, but it’s still kinda hard and I’m a sad pumpkinless girl.
How else am I supposed to enjoy fall….
It’s not like I’m surrounded by majestic, beautiful nature or anything…
So to fill my fall needs I decided to make something skincare related with my canned pumpkin . . .I hafta use those cans of puree somehow, right?
I know that pumpkin has enzymes, which is why my Michael Todd Pumpkin Mask makes my skin feel so nice, so I figured it would also make a really good DIY lip scrub. And making it taste like delicious pumpkin pie would be a breeze since the ingredients are kinda halfway there anyway. Let me just tell you, it took a lot for me not to eat this while testing it. The things I do for my blog . . . 😉
Add all ingredients together in a bowl and mix until well combined.
To use it, I spread a small amount over my lips and let it sit for about 3 minutes. In that time it dries down a bit and gets more tacky. Then you can either rub it in with your finger to get scrub with the sugar granules, or just rub your lips together! I wiped mine with a cloth (because I’m SO DUMB) but you can just lick it off because hello, Pumpkin pie lips! Then I applied a lip balm once I was done, much like when you use a scrub on your face and follow it up with a nice moisturizer.
I put mine in empty eyeshadow pots that I cleaned out. The recipe above yielded about enough for 2 pots but it may vary depending on their size. I also recommend storing it in the fridge because there aren’t any preservatives. With refrigeration it should last about a week.