Copycat Pumpkin Pie Blizzard McFlurry (with Vegan-Friendly Option)

As the leaves start to change and that crisp autumn air rolls in, it’s the perfect time to dive into all the cozy flavors of the season. If you’re a fan of the classic Dairy Queen Pumpkin Pie Blizzard, you’re in for a real treat! We’re sharing a super easy copycat recipe that brings all the goodness of this seasonal favorite straight to your kitchen. Whether you’re looking to satisfy your sweet tooth or soak in all the seasonal flavors, this recipe is a total winner. And guess what? We’ve got you covered with a vegan-friendly version too, so everyone can join in on the fun! With creamy pumpkin puree, warm spices, and a crunchy homemade graham cracker crust, everyone will FALL for this treat. Bundle up, a blizzard is brewing!

Dairy Queen Version

What You’ll Need…

  • 1/4 cup pumpkin puree (not pumpkin pie mix)
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 cup milk
  • 1 1/2 cups vanilla ice cream
  • 1/4 cup Remy Grahams, plus a few crushed grahams leftover for garnish
  • ¼ cup Pumpkin Pie Granola

Optional Ingredients

  • Whipped topping, for garnish
  • Ground nutmeg for garnish

What You’ll Do…

  1. Combine the Remy Grahams squares, melted butter, and sugar in a blender. Blend until you reach a ‘wet sand’ texture.
  2. Press the mixture into the bottom of a loaf pan, and place the mixture into the refrigerator until firm, about 1 hour.
  3. In a blender, pulse the pumpkin puree and pumpkin pie spice until the spices are incorporated.
  4. Add the milk and ice cream and blend until well combined, about 30 seconds.
  5. Break the homemade Remy Graham cracker crust into pieces and add them to the blender. Pulse until the pieces are mixed into the Blizzard.
  6. Pour the Blizzard into a glass and top it with the whipped topping. Add additional crushed Remy Grahams to the topping and add a dusting of nutmeg and cinnamon.
  7. Dig in!

Dairy-Free Queen Version

What You’ll Need…

For the Blizzard

  • ¼ cup rolled oats
  • 1/3 cup pumpkin purée, frozen into cubes
  • 1/3 cup coconut cream, frozen into cubes
  • 1 cup non-dairy vanilla ice cream
  • 2 tsp pumpkin pie spice
  • 2 tbsp sunflower seed butter (or nut butter of choice depending on allergy restrictions)
  • 2 tbsp maple syrup
  • 1 tsp vanilla
  • Non-dairy milk of choice, as needed

For the Pie Crust Bites:

  • ½ cup crushed Remy Grahams
  • 2 tbsp sunflower seed butter or nut butter
  • 2 tbsp oat flour
  • 2 tbsp brown sugar
  • 1-2 tbsp non-dairy milk, as needed

What You’ll Do…

For Pie Crust Bites:

  1. Mix everything together until dough forms. If your dough is too wet, add another tbsp or 2 of oat flour.
  2. Roll the dough into balls and place in the freezer until ready to use.

For Blizzard:

  1. Add everything to a high-powered blender, blending until smooth, adding a little milk at a time. You want to use as little as possible to get that super thick consistency. Taste and adjust as you'd like!
  2. Pour the ice cream into your cup, layering with the optional coconut yogurt or whipped topping and dough bites.
  3. Enjoy!