I love to eat and drink fall’s beautiful and nutritious fresh fruits and vegetables!  This  seasonal shake is bursting with beta-carotene and other important antioxidants like quercitin.  It 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).

  • Prep Time5 min
  • Cook Time2 min
  • Total Time7 min
  • Yield1
  • Energy310 cal
  • Cuisine
    • American
    • French
  • Course
    • Breakfast
    • Main Course
  • Suitable for Diet
    • Gluten Free
    • Vegan
    • Vegetarian
    • Reboot Program
    • Weight Loss Program
    • Lifestyle Program


  • 1 cup cooked pumpkin (or pumpkin from a box or can)
  • 1/2 tsp cinnamon
  • 1 tsp honey
  • 1 tbsp chia seeds
  • 2 scoops Phytopúr Shake - Vanilla
  • 1/2 tsp apple pie spice
  • Dash of ground ginger
  • 1.5 cups almond milk
  • 1 apple, cored
  • Ice, as needed



Roast pumpkin unless using boxed/canned pumpkin.  To roast, preheat oven to 420 F cut top off pumpkin and remove strings and seeds.  Set seeds aside to roast as a snack.


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.


Add roasted pumpkin, almond milk, apple, cinnamon, apple pie spice, chia seeds, Shake, ice, ginger, honey to blender.


Blend on high for at least 1-2 minutes, until smooth.


Pour into glass and garnish with chia seeds and cinnamon.

  • 1 servings per container
  • Amount per serving
  • Calories310
  • % Daily Value*
  • Total Fat12 g15.38%
  • Saturated Fat1 g5%
  • Trans Fat0 g
  • Cholesterol0 mg0%
  • Sodium560 mg24.35%
  • Total Carbohydrate52 g18.91%
  • Dietary Fiber18 g64.29%
  • Total Sugars31 g
  • Protein27 g54%

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