A Fall Favorite: Pumpkin Apple Smoothie

By: Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

I love to eat and drink fall’s beautiful and nutritious fresh fruits and vegetables!  This delicious seasonal smoothie is bursting with beta-carotene and other important antioxidants like quercitin found in apples.  This smoothie tastes great cool or even warmed up for a treat (omit the ice and warm almond milk before adding to blender if making into a hot beverage).

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  • 1 cup (200 g) cooked pumpkin (or pumpkin from a box or BPA free can)
  • 1/2 tsp (3.5 g) cinnamon
  • 1 tsp (5 ml) honey
  • 1 tbsp (15 g) chia seeds
  • 1/2 tsp (3.5 g) apple pie spice
  • Dash of ground ginger
  • 2 cups (500 ml) almond milk
  • 1 apple, cored
  • Ice, as needed


  1.  Roast pumpkin unless using boxed/canned pumpkin.  To roast, preheat oven to 420 F (215 C) cut top off pumpkin and remove strings and seeds.  Set seeds aside to roast as a snack.
  2. Cut pumpkin into 4 large pieces, removing bottom stem.  Place flesh side down, skin side up in a baking dish.  Add 1/4-1/2 in (1 cm) of water.  Bake for 40-50 minutes until top of skin is brown and easy to remove from flesh.  Scoop out pumpkin flesh and let cool.  Refrigerate extra and use within 3 days.
  3. Add roasted pumpkin, almond milk, apple, cinnamon, apple pie spice, chia seeds, ice, ginger, honey to blender.
  4. Blend on high for at least 45 – 60 seconds, until smooth.
  5. Pour into glass and garnish with chia seeds and cinnamon.


  • Pumpkin:  butternut squash, acorn squash
  • Apple: pear, peach
  • Apple pie spice: pumpkin pie spice, more cinnamon and ginger
  • Honey:  agave nectar, maple syrup
  • Almond milk: coconut milk

Servings: 1

  • Nutrition per serving:
  • Calories310
  • Fat10 g
  • Saturated Fat0.5 g
  • Cholesterol0 mg
  • Sodium380 mg
  • Carbohydrates54 g
  • Fiber16 g
  • Sugars29 g
  • Protein 7 g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

Stacy is a Board Certified Specialist in Oncology Nutrition and an Integrative Nutritionist. She consults for various companies, focusing on health, wellness and innovative strategies to help increase individual’s fruit and vegetable intake. Stacy is an American College of Sports Medicine Certified Health Fitness Specialist; she holds a BS degree in Dietetics from Indiana University, completed her dietetic internship at Massachusetts General Hospital, and earned a Masters in Public Health from the University of North Carolina at Chapel Hill. She is a Senior Clinical Nutritionist at the Dana Farber Cancer Institute/Brigham & Women’s Hospital, Harvard Medical School teaching affiliates, in Boston, MA, with more than 20 years of experience. Stacy created and now serves as project manager and lead writer for nutrition services content on the Dana Farber website and the affiliated, nationally recognized nutrition app. Stacy is regularly featured on TV, radio, print and social media on behalf of Dana Farber and other organizations. Together with her husband, Dr. Russell Kennedy PsyD, they have a private practice, Wellness Guides, LLC. Stacy is an adjunct professor in Wellness and Health Coaching at William James College, currently teaching a graduate course in Health Coaching. Stacy is featured in the award winning documentary films, “Fat, Sick & Nearly Dead” and “Fat, Sick & Nearly Dead 2,” and serves on the Reboot with Joe Medical Advisory Board. Stacy lives in Wellesley with her husband, two sons and three dogs. She enjoys cooking, yoga, hiking and spending time with friends and family. Stacy is also one of the nutritionists who runs our Guided Reboot programs.

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