Crockpot Pumpkin Butter

Someone explain to me how it’s only November and we’ve already dropped into subzero windchill temperatures…. Ohhh Ohio how you love to keep us on our toes.  Or our toes freezing off.  Whatever. Regardless of these winter-like temperatures I’m determined that it’s still fall.  In fact, we still have our little clay Jack-o-Lantern sitting outside in the flower bed.  Although you’d never know it since the poor little guy is covered in snow… Poor guy.  With these frigid temperatures, I’ve been keeping warm by making some comforting fall foods and this Crockpot Pumpkin Butter is no exception.


Before and after…. WOW! That is some caramelized goodness.

The term pumpkin “butter” or apple “butter” has always confused me.  Is it butter?  Is it fruit?  Do I care?  Really, it’s just a delicious spread that tastes good on everything.  The scary part about buying pumpkin butter from the store is that a lot of times sugar is the first ingredient, yikes!  Or heaven forbid you pick up one containing the evil Mr. High Fructose Corn Syrup. Dun dun dun.  Scary, right?  SO.  I did some research and found a recipe that I can make in the crock pot.  Holllaaaa easy homemade pumpkin butter!  You can find the original recipe over at Tasty Yummies and Beth even has some adorable printable labels if you want to gift your pumpkin butter.  Too cute!


Just a note on gifting this pumpkin butter… This is not a recipe that can be canned or preserved in the traditional sense where it can sit on the shelf for months.  Commercial factories can generate enough heat and pressure to pull this off but your average home cook simply cannot.  This means that when you gift it, make sure there’s an expiration date on the jar or you let them know to eat it quickly.  The fridge life of the pumpkin butter is about 3 weeks from date of creation, but don’t worry- there’s no way it’ll last that long!


I put this spread on so many things… Really I was just looking for an excuse to eat it without the embarrassment of spooning it directly into my face hole. Toast, homemade pumpkin waffles (recipe later? hmm), crackers, sammies, in a smoothie, and even in/ on oatmeal! Try this.  You will NOT be disappointed.


Crockpot Pumpkin Butter

Cook Time: 7 hours

Total Time: 7 hours

This pumpkin butter is the perfect fall treat or gift! And the best part is no refined sugar means you can spread it on all your favorite snacks without all the guilt!


  • 2 15oz. cans organic pumpkin (NOT pumpkin pie filling)
  • 1 cup local honey or maple syrup
  • 1/2 cup no-sugar-added apple cider
  • 2 tsp lemon juice
  • 1 1/2 Tbs ground cinnamon
  • 1 tsp vanilla extract
  • 1 tsp freshly grated nutmeg
  • 1 1/2 tsp ground ginger
  • 1/2 tsp ground allspice
  • 1/4 tsp ground cloves
  • 1/4 tsp salt


  1. Add all ingredients to a 6-quart crock pot and set to low.
  2. Cook for 5 hours, scraping sides and stirring every 30 minutes.
  3. Continue to cook for 2-3 more hours, scraping sides every 15-20 minutes or more until very thick. Watch very carefully for the last few hours as the sides burn easily. The spread will continue to thicken as it cools. Enjoy!


P.S.  Thought you guys might want to see what goes down after a food photo shoot… Snack time! 🙂


Sweet Potato Chips

I’m not usually one to fall for “miracle” recipes or foods or face creams or anything that claims to be the best thing since since sliced bread. But. But. BUT. I’ve been seeing one of these too-good-to-be-true-type recipes on social media and I just couldn’t resist. Sweet potato fries are my secret guilty pleasure. I rarely crave junk food but I love the salty sweet combo of sweet potatoes. So when I saw that people were making sweet potato chips in the microwave…. You know I had to check it out.

Believe you me, I was as skeptical as they come when I started out on this microwave journey to hopeful chip heaven. So skeptical, in fact, that I had a baked sweet potato already made in the near certain case that the “chips” turned into soggy wet disks of mush. Imagine my surprise when I pulled these bad boys out of the micro only to let them cool a bit and take a CRUNCHY bite. I’m talking serious crunch. Not like “yeah ok they’re not chips but they’re sweet potatoes so I guess they taste alright…” No. These were the kind of crunchy were you chew with your mouth open just to hear that satisfying snap. Now, I will say I’ve made them again since then and had ever so slightly variable results, with some turning out a little less crunchy and more chewy. While the process may not be an exact science with perfectly consistent results, these are worth every bit of the 7 minutes it will take to get that satisfying but totally guilt-free crunchy snack.

The key to getting these nice and crunchy is definitely getting the thinnest possible slices. Unfortunately, that means that unless you’re an expert with a knife, using a mandolin is the only way to get the thinnest and most even pieces. The good news is, using a mandolin means you can get this job done in about 15 seconds! Just please, please, please watch your fingers…. I’ve had many a mandolin accident and it’s NOT a good time.


Once your potato is sliced into extra thin rounds, toss with a little olive oil (or Pam- I’ve tried both with identical results) and seasoning them for flavor. I’ve only done salt and pepper but play around! Next time I plan on trying some cumin and chili powder for a little heat. Line the microwave tray with parchment paper and distribute the potatoes in a single layer, you may have to do half a time. Then set the microwave for 3 minutes and don’t. go. anywhere. Surprisingly, these will burn if you don’t watch. My signal is when the smallest chip just barelyyyy starts to burn, the rest should be close to done. The time varies a lot and I’ve had a batch in for as long as 7 minutes before- just add time as you go and watch very carefully.

It doesn't have to be perfect, just make sure it covers your micro tray.

It doesn’t have to be perfect, just make sure it covers your micro tray.

Single layer. No crowding.

Single layer. No crowding.




I have started pairing these with just about everything….

I have started pairing these with just about everything….

These are best about a minute after they come out of the microwave and do not keep well or stay crispy in the fridge. Not that that’ll be an issue- trust me, you’ll eat the whole batch! But that’s ok, because they’re totally guilt-free!


Sweet Potato Chips
Recipe Type: Snack
Prep time:
Cook time:
Total time:
Serves: 1
Sweet, salty, crunchy, and EASY! Microwavable chips are about to change your life.
  • 1 medium sweet potato
  • 1 tsp olive oil (or a healthy amount of Pam)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • Any additional desired spices
  1. Using a mandoline, slice the potato into the thinnest rounds possible.
  2. Toss potato slices with oil and seasonings, thoroughly coating every piece.
  3. Cut a piece of parchment paper to fit the rotating tray of a microwave and arrange slices in a single layer.
  4. Microwave on high for 3-6 minutes, making sure the chips are cooked until they are just about to burn, but do not become scorched. Watch carefully.
  5. Remove to a plate or baking rack to cool and eat immediately!
Serving size: 1 Calories: 140 Fat: 4.5g Saturated fat: .5g Carbohydrates: 27g Sugar: 6g Fiber: 4g Protein: 2g


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