Pumpkin Butter Candle

0 First, cut the top off your pumpkin and hollow out as much as you can. Save the seeds to roast too.
1 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.
2 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.
3 Process the room temperature butter with the pumpkin until smooth.
4 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.
5 Enjoy!