Autumnal Pumpkin Turmeric Face Mask

Autumnal Pumpkin Turmeric Face Mask

Pumpkins are aplenty this time of year but don’t overlook them simply as a decorative Halloween item or soup staple. Pumpkins are a fruit packed with some serious nutrients.

At the peak of their season, pumpkins are the perfect pick-me-up to our skins’ transition into the cooler autumn weather. Loaded with vitamin A and alpha hydroxyl acids (AHAs), pumpkin promotes cell turnover and collagen growth for bright, fresh and youthful-looking skin, while vitamin C, a potent antioxidant works to smooth and soften for a radiant glow. Mother Nature just knows best.

Pumpkin alone in a face mask works wonders for your skin or up the ante for an extra autumnal skin boost. The addition of turmeric packs an antioxidant punch, helping to combat exposure to free radicals and unfriendly environment elements such as UVA/UVB rays and wind. Egg whites create a tightening effect which helps to minimise pores and decrease redness.


Turmeric-Pumpkin Face Mask


  • 1/2 cup/100 g. pumpkin flesh
  • 1 tsp. honey
  • 1 egg white
  • 1/2 tsp. ground turmeric




  • Preheat oven 350 F/177 C.
  • Slice the top stem off the pumpkin then slice the pumpkin in half. Scoop out the seeds and SAVE them to roast later for a delicious snack!
  • Place pumpkin halves face down on a baking sheet and roast for 35-45 minutes until skin is easily pierced with a fork.
  • Remove from oven and let cool. Scoop the flesh out from pumpkin halves.
  • In a blender or food processor, combine pumpkin flesh, honey, egg white and turmeric into a uniform paste.
  • Wash your face. Evenly spread pumpkin mask over face and neck.
  • Leave the face mask on for 15-20 minutes. Sit quietly, close your eyes, breath deep and spend this time in a way that cares for you.
  • Gently rinse off face mask with warm water and a washcloth. Then enjoy the fresh, beautiful face looking back at you.


Scoop from pumpkin and rinse, removing stringy flesh. Lay flat to dry. Preheat oven to 350 degrees. Line baking sheet covered in parchment paper with dry pumpkin seeds. Drizzle with olive oil and add spices or simply sea salt and fresh ground pepper. Try cumin for a kick. Serve plain or on top of oatmeal, salads, chili, etc.

Wash well and leave rind on when juicing add cinnamon for a warming, sweet juice.

Blend the leftover pumpkin into smoothies or mash and stir into porridge to give your breakfast a nutritious boost.

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