You Will Need

• Paraffin candle wax

• Candle Dyes (optional)

• Candlewick

• Heavy Pot (to melt wax)

• Foil Pie tins

Directions

 You can use the tins from small meat pies for individual servings or this can be done in a pie plate and sliced while still warm.

First, melt 1260 wax and dye with ivory dye chips. You can add vybar if you would like to scent the shell with vanilla or butter cream. Pour into the tin at 160F and set up for approximately 10 minutes. Dump out the liquid wax to use for frosting, leaving the shell. While still pliable, crimp edges like you would pastry.

Melt #4786 wax and add rust color and spiced pumpkin pie fragrance. Pour into the shell at 160F so you don't melt the shell and wick with a self centering votive wick.   When the "filling" is set, soften the remaining 1260 wax dumped out earlier and whip with a fork. Spoon onto the top of the candle and trim wick.