In the Reboot Kitchen: Pumpkin Pie Smoothie

With Halloween right around the corner, all of us at Team Reboot have pumpkins on our minds. And we’re not talking about carving them (although we love that, too), we’re talking about blending them.

This Pumpkin Pie Smoothie is the perfect treat for you to enjoy with your friends and/or family on Halloween and any other day throughout the Fall season. Hey, we even think it’d be a delicious and healthy Thanksgiving dessert!

In this picture, I made enough to have one for dinner and lunch the next day. Just store leftovers in a mason jar and you have your next meal planned!

*How To Puree Sugar Pumpkin:

1.) Cut the pumpkin in half and clean the pumpkin of its flesh and seeds.
2.) Bake it at around 400 degrees Fahrenheit, sitting in a baking dish with a little water, until skin is soft and easily pierced with a fork, about 50-60 minutes (sometimes will take up to 90 minutes).
3.) Remove from oven and let the pumpkin cool.
4.) The pumpkin will be soft and easily separates from the skin.  Gently lift and scoop the cooked pumpkin out of the skin.  It should separate easily an in fairly large chucks, if the pumpkin is cooked enough.
5.) Add the pumpkin into blender and puree until smooth and no chunks. You will get 2 cups of puree per pound of pumpkin.



  • 1 cup (250 ml) almond milk
  • 1/4 cup (20 g) rolled whole oats
  • 1 tbsp chia seeds
  • 1/4 cup organic pureed canned pumpkin OR *homemade pureed sugar pumpkin
  • 1/2 – 1 tbsp maple syrup
  • 1/2 frozen ripe banana
  • 1-2 tsp cinnamon
  • 1 medjool date, pitted
  • 3 ice cubes


  1. Add all ingredients into blender, and blend on high for 45 seconds – 1 minute.
  2. Serve and enjoy.

Servings: 1

Serving Size: 16 - 18 oz (500 ml)

Calories: 450

Fat: 9 g

Trans Fat: 1 g

Cholesterol: 0 mg

Sodium: 330 mg

Carbohydrates: 87 g

Fiber: 18 g

Sugars: 26 g

Protein: 11 g