This Pumpkin Pie Blizzard is a delicious twist on the classic Dairy Queen treat—made vegan, higher in protein, and lower in sugar for a more balanced indulgence. Don’t be fooled: it’s creamy, flavorful, and especially delightful with little cookie-dough–style chunks.
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Why you’ll love this Pumpkin Pie Blizzard
This Dairy Queen–style pumpkin pie blizzard comes together in minutes and makes a satisfying snack or healthier dessert. It’s made with nutritious ingredients that add fiber and protein to help you feel full, while avoiding dairy and refined sugars. Pumpkin brings antioxidants and fiber that support skin, hair, and overall health, and the protein keeps the treat balanced and sustaining.
Ingredients and substitutions
- Pumpkin puree: Use plain pumpkin puree, not pumpkin pie filling.
- Protein powder: Adds protein, flavor, and a touch of sweetness—use a brand you enjoy. If you prefer, leave it out and adjust sweetness to taste.
- Frozen banana: Creates a thick, creamy texture. If you dislike banana, replace with more pumpkin puree or frozen canned coconut milk cubes (shake the can, pour into an ice cube tray, and freeze).
- Nut or seed butter: Almond or cashew butter works beautifully; sunflower butter is a good nut-free alternative. I don’t recommend peanut butter for this flavor profile.
- Ground flax seeds: Optional but adds extra fiber.
- Pumpkin pie spice
- Vanilla extract
How to make a pumpkin pie blizzard
- Freeze components: The night before, freeze banana slices, pumpkin puree (in small cubes), and coconut cream or canned coconut milk solids in an ice tray so they’re ready for blending.
- Optional cookie-dough bites: Mix the dough ingredients, roll into small balls, coat lightly if desired, and freeze until needed.
- Blend the base: Add the frozen banana, pumpkin cubes, coconut cream cubes, protein powder (if using), ground flax, nut butter, pumpkin pie spice, vanilla, and optional maple syrup to a high-powered blender. Pulse, then blend until very smooth. Add milk of choice a tablespoon at a time only as needed to reach a thick, soft-serve consistency.
- Assemble: Spoon the pumpkin “ice cream” into serving cups, layer with coconut yogurt or a dairy-free vanilla yogurt if you like, and fold in or top with the frozen dough bites. Finish with coconut whipped cream and a sprinkle of cinnamon if desired.
Serving suggestions
Serve these pumpkin pie blizzards immediately for the best texture and flavor. They’re perfect as a single-serve dessert, snack, or a festive fall treat.
More healthy pumpkin recipes to try
- Healthy Vegan Pumpkin Spice Frappuccino
- Vegan Pumpkin Twix Bars
- Pumpkin Spice Chia Pudding
Dairy Queen Pumpkin Pie Blizzard (Vegan)
Pin Recipe
5 minutes
Breakfast, Dessert, Snack
American
1
1 kcal
Ingredients
“Ice Cream”
- 1/2–1 banana, sliced & frozen (use 1/2 for less banana flavor; add maple syrup for sweetness)
- 1/3 cup pumpkin purée, frozen into cubes
- 1/3 cup coconut cream, frozen into cubes *solid part from canned coconut milk
- 1 tbsp ground flax seeds
- 1 serving vanilla protein powder *optional
- 2 tsp pumpkin pie spice
- 2 tbsp nut or seed butter *see notes for alternatives
- 1–2 tbsp maple syrup (optional)
- 1 tsp vanilla
- Milk of choice, as needed
Dough Bites
- 2 tbsp vanilla protein powder
- 2 tbsp nut butter
- 2 tbsp almond flour or oat flour
- 2 tbsp coconut sugar or monk fruit
- 1–2 tbsp milk, as needed
Instructions
Dough Bites
- Mix protein powder, nut butter, flour, and sweetener until a dough forms. If too wet, add another tablespoon or two of flour.
- Roll into small balls and freeze until ready to use.
“Ice Cream”
- Add frozen banana, pumpkin cubes, coconut cream cubes, flax, protein powder (if using), nut butter, pumpkin pie spice, vanilla, and optional maple syrup to a high-powered blender. Blend until smooth, adding milk a little at a time only as needed to reach a very thick, soft-serve consistency. Taste and adjust seasoning or sweetness.
- Spoon into serving cups, layer with optional dairy-free yogurt or whipped topping, fold in dough bites, and serve immediately.
Notes
Coconut milk cubes add extra creaminess but can be omitted if you prefer.
Any nut or seed butter works; cashew or almond taste especially good with pumpkin.
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