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Pumpkin Butter Candle 🎃 it is SO cute and good. You can just add butter and call it a day BUT I wanted to use the pumpkin meat to not waste and it was epic! I know that it can be intimidating to make, but trust me just follow the steps and you will have your beautiful pumpkin butter candle. If you liked this recipe, check out my Bone Marrow Butter Candle!
Why You’ll Love Pumpkin Butter Candle
Besides being absolutely GORGEOUS, it is delicious, creative and easy to make. If you want to wow your guests at your next get together or dinner party, you have to make this beauty. Serve it with toasted bread on the side and you are ready to go.
How To Prepare Pumpkin Butter Candle
🎃 First, cut the top off your pumpkin and hollow out as much as you can. Save the seeds to roast too.
🥘 Secondly, preheat a pan on high for 2 minutes. Add 2 tbsp butter, the garlic and sage leaf. Sauté on medium for 2-3 minutes until fragrant.
🌶 Then, add in the pumpkin meat, sauté for 8-9 minutes until soft. Add in the spices, peppers and maple syrup. Cool together 3-4 more minutes. Let it cool.
🧈 Process the room temperature butter with the pumpkin until smooth.
❄️ Lastly, fill your pumpkin with the butter, add in your wick and let sit in the fridge for 20-30 minutes or freezer for 15 minutes.
🧡 Enjoy!
Substitutions and Variations
- There aren’t really substitutions for this recipe, but you can take out the pumpkin meat if you are not a fan.
Chef Nadia’s Tip
Use a food grade wick, like hemp so it doesn’t affect the taste. To turn it off just place the pumpkin over it like you would a regular candle!
Similar Recipes
Common Questions
You can use bone marrow, or just leave the pumpkin meat out.
I get my food grade wick from Amazon.
Honestly it’s so good you probably won’t have any leftovers ☺️ But I would say two days in the fridge.
Pumpkin Butter Candle
Ingredients
- 10-12 oz unsalted butter, depending on your pumpkin size
- 1 pumpkin, mini
- 1 sage leaf, large
- 1 garlic clove, large, smashed
- 1/4 tsp pumpkin spice
- 1 tbsp maple syrup
- salt, just a pinch
- 1/2 tsp crushed red peppers
Instructions
- First, cut the top off your pumpkin and hollow out as much as you can. Save the seeds to roast too.
- Secondly, preheat a pan on high for 2 minutes. Add 2 tbsp butter, the garlic and sage leaf. Sauté on medium for 2-3 minutes until fragrant.
- Then, add in the pumpkin meat, sauté for 8-9 minutes until soft. Add in the spices, peppers and maple syrup. Cool together 3-4 more minutes. Let it cool.
- Process the room temperature butter with the pumpkin until smooth.
- Lastly, fill your pumpkin with the butter, add in your wick and let sit in the fridge for 20-30 minutes or freezer for 15 minutes.
- Enjoy!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How many days in advance can this be prepared?
Hey Nish, This isn’t a recipe that can be prepared days ahead sadly. The pumpkin gets watery if made too far ahead.