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Dairy Queen® Nutrition Facts

Pumpkin Pie Blizzard, Medium

pumpkin pie filling and pie pieces with vanilla soft serve, nutmeg and whipped topping


see also: Pumpkin Pie Blizzard, Large

Nutrition Facts

Calories and Nutrition Facts Label for Dairy Queen Pumpkin Pie Blizzard, Medium - Fat, Carbohydrate, Protein, Fiber Points, Vitamins and Minerals


INGREDIENTS:
Dairy Queen Vanilla Soft Serve:  Milkfat and nonfat milk, sugar, corn syrup, whey, mono and diglycerides, artificial flavor, guar gum, polysorbate 80, carrageenan, and vitamin A palmitate.

Nutmeg: General ingredient declaration, ingredients may vary by supplier.

Pie Pieces: Unenriched wheat flour, sugar, margarine (liquid soy bean oil, partially hydrogenated soybean oil, water, salt, whey, soy lecithin (emulsifier), soy mono and diglycerides, sodium benzoate (preservative), artificial butter flavor, beta carotene, vitamin A palmitate), partially hydrogenated soybean oil, pasteurized egg, water, sodium propionate (preservative), salt, potassium sorbate (preservative), TBHQ (antioxidant).

Pumpkin Pie Filling: Pumpkin, sugar syrup, water, salt, natural flavors, spices.
Whipped Topping: General label declaration, ingredients may vary by supplier. Water, high fructose, corn syrup, partially hydrogenated palm kernel oil, contains less than 2% of the following: sodium caseinate (a milk derivative), dextrose, artificial flavor, polysorbate 60, sorbitan monostearate, xanthan gum, guar gum, colored turmeric and annatto extracts.

Contains: Soy, Egg, Milk, Wheat



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COMPANY INFORMATION:
American Dairy Queen Corporation
Corporate Headquarters
7505 Metro Blvd
Edina, MN 55439
Phone: (952) 830-0200
Website: DairyQueen.com

This nutritional information presumes and is dependent upon the operator of the franchised restaurant complying with preparation, ingredient, supply, and portioning requirements. Variations may occur due to differences in procedures at restaurants. Seasonal differences and slight variations among different manufacturers must also be expected. If you have specific questions about certain procedures or ingredients, please ask the operator of the franchised Dairy Queen® restaurant that you visit.
Cooked Food Products: The nutritional information provided above for cooked food products is for approved products sold in Dairy Queen® restaurants that participate in the Brazier® food program. Many franchised Dairy Queen® restaurants, due to historical circumstances, do not currently participate in the Brazier® food program. For example, none of the restaurants in Texas or Alabama sell Brazier® food products. In most other states, there are certain restaurants that sell Brazier® food products, and certain restaurants that sell food products that are not Brazier® products. The nutritional information provided above for cooked food is only applicable to those restaurants that sell approved Brazier® products. The nutritional information for cooked food products sold at other Dairy Queen® (non Brazier®) restaurants is different from the nutritional information for Brazier® products. You can identify franchised Dairy Queen® restaurants that participate in the Brazier® food program by the “Brazier” or “limited Brazier®” signs at the restaurant, or by asking the restaurant operator. Nutritional analysis was performed by R-TECH and Commercial Testing Laboratory, Inc. Representative values from manufacturers and USDA were also used.
Frozen Cake and Treat Products: Currently, certain franchised Dairy Queen® restaurants in the states of Illinois and New Jersey, due to historical circumstances, use soft serve mix for making Dairy Queen® cakes and/or treat products that differs, sometimes significantly, from the standard Dairy Queen® mix. The differences, which includes increased butter fat content for the restaurants in New Jersey, do affect the nutritional characteristics of the cakes and/or treat products sold in these restaurants. If you have questions about the mix used at these franchised restaurants, please ask the restaurant operator.

SOURCE: Company Web Site
UPDATED ON: 11/9/2008

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