Copycat DQ Pumpkin Pie Blizzard

Ingredients

• 1.5 cup Vanilla ice cream (softened)
• 0.25 cup Pumpkin pie filling (The author makes this from pumpkin puree as detailed below; use prepared filling if available.)
• Milk (A splash, only if needed; the author says quality ice cream may need it.)
• Vanilla wafer cookies (Crushed; for topping, as desired.)
• 1 can (15 oz) Pumpkin puree (For homemade pumpkin pie filling.)
• 0.75 cup White granulated sugar (For homemade pumpkin pie filling.)
• 1 tsp Cinnamon (For homemade pumpkin pie filling.)
• 0.5 tsp Ginger (For homemade pumpkin pie filling; the author notes their Penzeys ginger is stronger than some store brands.)
• 0.5 tsp Nutmeg (For homemade pumpkin pie filling; the author prefers nutmeg to the traditionally used clove.)

Steps

1. 1

   If making the pumpkin pie filling from puree, combine the pumpkin puree, sugar, cinnamon, ginger, and nutmeg. Taste and adjust the seasoning to your liking. The author usually halves this filling recipe and uses the remaining puree in another recipe; leftovers can be frozen.

2. 2

   Let the vanilla ice cream soften.

3. 3

   In a glass or deli container, combine 1½ cups of softened ice cream with ¼ cup of pumpkin pie filling. Stir until combined.

4. 4

   If using quality ice cream and the mixture needs loosening, add a splash of milk.

5. 5

   Serve at a Blizzard-like consistency, or refreeze until scoopable. Top with crushed vanilla wafer cookies as desired.

Notes

The post gives an optional homemade pumpkin pie filling formula as well as the ice-cream treat method. It does not specify a refreezing duration. The original Blizzard is described as using DQ soft serve, Libby's pumpkin pie filling, frozen pie-crust pieces, whipped cream, and nutmeg; this version uses vanilla ice cream, pumpkin filling made from puree, and crushed vanilla wafers.

Nutrition per serving

• dessert
• frozen
• no-bake
• vegetarian
• fall