If fall had a spoon, it’d be dipped into this. The Dairy Queen Pumpkin Pie Blizzard is that cold, creamy celebration of sweater weather and autumn spice, packed with real pumpkin pie flavor, flaky crust bits, and a cloud of whipped topping with just the faintest dust of nutmeg.
This homemade version gets frighteningly close to the original, from the streaks of spiced pumpkin pie mix to the little shards of crust that crackle against cold vanilla softness. You don’t need a Blizzard machine, just a blender and a little folding technique. Whether you’re missing your annual fall drive-thru fix or craving a pumpkin dessert that eats like a milkshake, this copycat delivers the full nostalgic spoonful.
Table of Contents
How to make a Dairy Queen Pumpkin Pie Blizzard
Start with softened vanilla ice cream and whole milk for that signature DQ soft-serve texture. Fold in a lightly sweetened pumpkin pie filling made with real purée, pie spice, and a touch of milk. For the crust, toast buttery graham cracker bits or use homemade pie crust shards for that true “baked in” feel. Mix everything by hand or pulse gently in a blender, just enough to swirl, not to dissolve the crust. Top with whipped cream and freshly grated nutmeg, and enjoy it straight from the glass.
Nutrition facts (per 12 oz serving)
- Calories: 580
- Total Fat: 20 g
- Saturated Fat: 11 g
- Carbohydrates: 86 g
- Sugar: 70 g
- Protein: 8 g
Ingredients (1 Small Blizzard-style serving, 12 oz)
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 1
- 1½ cups vanilla ice cream (regular, not premium)
- ¼ cup whole milk
- ½ cup pumpkin pie mix (like Libby’s)
- ¼ teaspoon pumpkin pie spice (or mix of cinnamon, nutmeg, ginger)
- ⅓ cup crushed graham crackers or baked pie crust bits
- 2 tablespoons whipped topping
- Pinch of freshly grated nutmeg
Tools you’ll need
- Blender or mixing bowl + spatula
- Measuring cups and spoons
- Ice cream scoop
- Spoon or straw
- Serving glass (chilled, if you like it classic)
Instructions
Make the pumpkin swirl
In a small bowl, mix pumpkin pie mix with pie spice. If using plain canned pumpkin, add 2 teaspoons sugar and a pinch of salt to balance the flavor. Stir in 1–2 teaspoons of milk to loosen it slightly.
Blend the soft-serve base
In a blender, combine vanilla ice cream and milk. Pulse just until smooth and thick, aim for the consistency of soft-serve. Don’t overblend.
Fold in pumpkin and crust
Transfer the base to a bowl. Gently fold in about ¾ of the pumpkin mix and all but a few pieces of crust. Swirl, don’t stir hard. You want ribbons and chunks.
Assemble and top
Scoop into a chilled glass. Spoon the remaining pumpkin swirl on top. Add a dollop of whipped topping and a pinch of fresh nutmeg. Garnish with extra crust bits for a visual crunch.
Tips
- Let the ice cream soften for 5–10 minutes before blending to get that creamy, DQ-like texture without melting it into soup.
- Toast your crust bits: Bake crushed graham or pie crust for a few minutes with a little butter and sugar for the best texture.
- Use real nutmeg, grated fresh if possible. That single pinch on top changes the whole aroma.
- Chill your glass in the freezer while prepping to slow melting.
- Fold, don’t blend once the mix-ins go in. DQ’s chunks and ribbons are signature, don’t make it too smooth.
What to serve with
Autumn-perfect sweets
- Maple donuts: The deep maple syrup sweetness and cakey crumb bring a warm contrast to the cold pumpkin creaminess.
- Apple chips or dried apple rings: These chewy, slightly tart bites echo fall flavors and offer a gentle textural counterpoint.
- Pecan cookies: Buttery and slightly nutty, they bring a whisper of pie without stealing the spotlight.
Cozy and crunchy
- Buttered cinnamon toast: Crispy, sugar-dusted toast is quick and surprisingly good dipped right into your Blizzard.
- Pumpkin seed brittle: A little salty, a little sweet, and crackly to bite. Perfect when you want just a crunch to go with your spoon.
- Granola clusters: If you’re serving this as a dessert-after-lunch, a handful of nutty granola gives it that harvest table feel.
Savory comfort food contrasts
- Roast turkey sliders: If you’re turning this Blizzard into a meal add-on, mini turkey sandwiches with cranberry mayo really hit the holiday nostalgia button.
- Butternut squash soup: For a cozy duo, pair a warm fall soup with your cold Blizzard for a sweet-and-savory pairing.
- Cheddar crackers or crisps: Salt cuts sweet. The sharp cheese zing pulls out the spice in the Blizzard and keeps your palate surprised.
Variations
Mini Pumpkin Pie Blizzard
Use half of each ingredient for a smaller 6 oz portion, perfect for kids or after a big holiday meal.
Protein Blizzard
Replace half the ice cream with vanilla protein shake. Add a pinch more pie spice and a splash of maple syrup to deepen flavor.
Dairy-Free Version
Use dairy-free vanilla ice cream (like oat or almond-based), and coconut milk or oat milk. Top with coconut whip and a sprinkle of cinnamon inested of nutmeg if needed.
Caramel Pumpkin Pie Blizzard
Add a swirl of caramel sauce to the base before folding. You’ll get a rich sweetness that pairs beautifully with the spice.
Boozy Pumpkin Pie Blizzard
Add 1 oz of spiced rum, bourbon, or pumpkin liqueur. Make sure your base is extra thick to keep the consistency right. Best served in a coupe glass with nutmeg on top.
Ingredient substitutes
Vanilla Ice Cream
- Original: Regular vanilla, not premium
- Substitutes: Frozen yogurt, low-fat ice cream, or coconut milk-based ice cream
Whole Milk
- Original: Whole milk for creamy blending
- Substitutes: Almond milk, oat milk, evaporated milk, or lactose-free milk
Pumpkin Pie Mix
- Original: Libby’s or similar pre-sweetened mix
- Substitutes: Plain pumpkin puree + 2 tsp sugar + pinch salt + pie spice
- Emergency option: Blended baby food pumpkin with sugar and spice added
Graham Cracker Crust Bits
- Original: Toasted graham cracker crumbs or baked pie crust shards
- Substitutes: Crushed vanilla wafers, Biscoff cookies, or shortbread crumbs
Whipped Topping
- Original: Store-bought tub topping
- Substitutes: Real whipped cream, coconut whip, or a light cream cheese frosting dollop
Nutmeg
- Original: Freshly grated nutmeg for aroma and garnish
- Substitutes: Ground cinnamon, apple pie spice, or skip it, but you’ll miss the magic
Ingredients
- 1½ cups vanilla ice cream (regular, not premium)
- ¼ cup whole milk
- ½ cup pumpkin pie mix (like Libby’s)
- ¼ teaspoon pumpkin pie spice (or mix of cinnamon, nutmeg, ginger)
- ⅓ cup crushed graham crackers or baked pie crust bits
- 2 tablespoons whipped topping
- Pinch of freshly grated nutmeg
Instructions
Make the pumpkin swirl
In a small bowl, mix pumpkin pie mix with pie spice. If using plain canned pumpkin, add 2 teaspoons sugar and a pinch of salt to balance the flavor. Stir in 1–2 teaspoons of milk to loosen it slightly.
Blend the soft-serve base
In a blender, combine vanilla ice cream and milk. Pulse just until smooth and thick—aim for the consistency of soft-serve. Don’t overblend.
Fold in pumpkin and crust
Transfer the base to a bowl. Gently fold in about ¾ of the pumpkin mix and all but a few pieces of crust. Swirl, don’t stir hard. You want ribbons and chunks.
Assemble and top
Scoop into a chilled glass. Spoon the remaining pumpkin swirl on top. Add a dollop of whipped topping and a pinch of fresh nutmeg. Garnish with extra crust bits for a visual crunch.
Notes
Calories: 580 Total Fat: 20 g Saturated Fat: 11 g Carbohydrates: 86 g Sugar: 70 g Protein: 8 g
