Pumpkin Pie Blizzard Copycat with Graham Crust Bits

Why You’ll Love This Recipe

• Creamy, thick soft-serve texture you can achieve with store-bought ice cream.
• Real pumpkin and warm pie spices for authentic fall flavor.
• Crunchy, buttery graham or pie crust bits for true pumpkin pie vibes.
• Ready in under 30 minutes with make-ahead components.

Grocery List

• Produce: 100% pumpkin purée
• Dairy: Vanilla ice cream, unsalted butter, whole milk or heavy cream, whipped cream (optional)
• Pantry: Graham crackers (or baked pie crust), brown sugar, maple syrup, vanilla extract, cinnamon, ginger, nutmeg, cloves, allspice, fine sea salt

Full Ingredients

Pumpkin Pie Ribbon

• 1/2 cup (120 g) pumpkin purée
• 2 Tbsp packed light brown sugar
• 1 Tbsp pure maple syrup
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp freshly grated nutmeg
• 1/8 tsp ground cloves
• 1/8 tsp ground allspice
• 1/8 tsp fine sea salt
• 1/2 tsp pure vanilla extract

Crunchy Pie Bits

• 3/4 cup (75 g) graham cracker crumbs or finely crushed baked pie crust
• 2 Tbsp (28 g) unsalted butter, melted
• 1 Tbsp light brown sugar
• 1/4 tsp ground cinnamon
• Pinch fine sea salt

Soft-Serve Base

• 3 cups (about 510 g) premium vanilla ice cream (full-fat), slightly softened
• Up to 2 Tbsp whole milk or heavy cream, as needed for texture

Optional Toppings

• Lightly sweetened whipped cream
• Reserved crunchy crumbs
• Pinch of ground cinnamon or nutmeg

Step-by-Step Instructions

Step 1: Pre-chill your tools and glasses

Place two serving glasses and a mixing bowl in the freezer for at least 10 minutes. Working cold keeps the soft-serve thick and helps preserve the crunch of the pie bits.

Step 2: Mix the pumpkin pie ribbon

In a small bowl, stir together the pumpkin purée, brown sugar, maple syrup, cinnamon, ginger, nutmeg, cloves, allspice, salt, and vanilla until smooth and glossy. Let the mixture rest at room temperature for 10 minutes so the sugar dissolves and the spices bloom. If you prefer it slightly warmer and more fluid, microwave for 15–20 seconds, then cool to room temperature before using.

Step 3: Bake the crunchy pie bits

Heat the oven to 350°F (175°C). Line a small sheet pan with parchment. In a bowl, combine graham cracker crumbs (or crushed pie crust), melted butter, brown sugar, cinnamon, and a pinch of salt. Spread into a thin, even layer on the pan. Bake for 8 minutes, stirring once halfway through, until fragrant and lightly toasted. Cool completely on the pan; it will crisp as it cools. Break into small clusters. Reserve 2–3 tablespoons for garnish.

Step 4: Soften and aerate the soft-serve base

Let the vanilla ice cream sit at room temperature for 8–10 minutes until scoopable but still very firm. Transfer to the chilled mixing bowl. Beat with a sturdy spoon or spatula for 20–30 seconds to aerate. If needed, add up to 2 tablespoons milk or cream, 1 tablespoon at a time, to reach a thick soft-serve consistency. Do not let it melt.

Step 5: Fold in pumpkin and crumbs

Drizzle about two-thirds of the pumpkin ribbon over the soft-serve. Sprinkle in about two-thirds of the crunchy crumbs. Using a broad spatula, fold 3–4 times, turning the bowl as you go to create streaks and pockets rather than fully blending. You should see ribbons of orange pumpkin and visible crunchy bits. Adjust with more pumpkin or crumbs to taste.

Step 6: Serve and finish

Spoon into the chilled glasses, mounding slightly. Top with whipped cream, the reserved pumpkin ribbon, the reserved crunchy crumbs, and a pinch of cinnamon or nutmeg. Serve immediately while the pie bits are crisp.

Pro Tips

• Chill everything: a cold bowl, cold spatula, and chilled glasses keep the texture thick.
• Let the pumpkin mixture rest so the spices bloom and the texture smooths without melting the soft-serve.
• Bake crumbs until just golden, then cool fully for maximum crunch.
• Fold gently and minimally to preserve streaks and clusters; overmixing makes it uniform and less fun.
• Gluten-free swap: use gluten-free graham crackers or a gluten-free pie crust.

Variations

• Bourbon pumpkin: Stir 1–2 teaspoons bourbon into the pumpkin ribbon for a boozy twist (adults only).
• Ginger snap crunch: Replace graham crumbs with crushed ginger snaps for extra spice and snap.
• Dairy-free: Use rich, plant-based vanilla ice cream and coconut oil (2 Tbsp) in place of butter for the crumbs.

Storage & Make-Ahead

Make the components ahead for speedy assembly. The pumpkin ribbon keeps in the refrigerator for up to 5 days in a covered container. The crunchy crumbs stay crisp in an airtight container at room temperature for up to 5 days. For best texture, assemble the Blizzard-style treat right before serving; once mixed, the crumbs soften within 10–15 minutes and the soft-serve will melt. If you need to hold it briefly, stash the assembled cups in the freezer for 5–10 minutes to firm without freezing solid.

Nutrition (per serving)

Approximate for 1 large serving with toppings: 800–840 calories; 37–41 g fat; 105–115 g carbohydrates; 10–12 g protein; 360–420 mg sodium. Values will vary with brand of ice cream, toppings, and exact amounts used.