TL;DR
The Kitchn published a no-bake pumpkin cream pie recipe by senior culinary producer Janette Zepeda. It pairs a briefly toasted graham cracker crust with a pumpkin-and-cream-cheese filling that sets in the refrigerator, then adds brown sugar whipped cream; the recipe lists 20 to 25 minutes of preparation and five minutes of cooking.
The Kitchn has published a no-bake pumpkin cream pie recipe from senior culinary producer Janette Zepeda, offering a chilled alternative to traditional baked pumpkin pie. The dessert uses a briefly toasted graham cracker crust, a spiced pumpkin and cream cheese filling, and brown sugar whipped cream; the publication says it serves eight to 10 and needs refrigeration to set.
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The recipe lists 20 to 25 minutes of preparation and five minutes of cooking. Although it is described as no-bake, the crust is toasted in a pan with melted butter before being pressed into a pie plate. The filling and topping do not require oven baking. The total chilling time is not specified in the supplied report.
For the crust, the ingredient list calls for 12 graham cracker sheets, two tablespoons of packed dark brown sugar, kosher salt and six tablespoons of unsalted butter. The filling combines 12 ounces of softened cream cheese, one cup of pumpkin purée, brown sugar, pumpkin pie spice, cinnamon, heavy cream and vanilla. The topping uses additional heavy cream, brown sugar and vanilla.
Zepeda’s method is to beat the cream cheese with the pumpkin, sugar and spices, whip three-quarters of a cup of cream to stiff peaks, then fold it into the pumpkin mixture. After spreading the filling in the crust, the pie is refrigerated until set. A separate batch of whipped cream is spooned over the chilled pie, with cinnamon suggested for garnish. The source also suggests finely crushed gingersnaps as an alternative to graham crackers.
A Chilled Option for Holiday Oven Space
The recipe’s practical appeal is that the filling sets in the refrigerator rather than baking in an oven, which may help when several dishes are competing for oven space. It also can be made ahead, according to The Kitchn, though the report does not give a specific preparation schedule or chilling duration.
Its familiar pumpkin spices and pie format keep it close to a seasonal dessert, while cream cheese and whipped cream give it a richer, softer profile than a conventional baked pumpkin pie. That distinction matters for readers choosing between desserts: this recipe is not presented as a direct method for adapting a standard pie, but as a separate cream-pie style option.
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How the Pie Sets Without Baking
The recipe’s structure relies on softened cream cheese and chilling. The cream cheese gives the pumpkin mixture body, while whipped heavy cream is folded in to make the filling lighter. The publication says the refrigerated pie holds its shape when sliced, but the supplied material does not provide independent testing data beyond the recipe team’s account.
The crust is the exception to the no-oven approach: it is toasted in a pan to add flavor, then pressed into the pie plate. The source describes the recipe as a lower-fuss alternative for holiday cooking, particularly when the oven is already in use. It credits photography to Alex Lepe and food styling to Zepeda.
Chilling Time and Storage Details
The supplied report does not state how many hours the pie needs to chill, how long it can be stored, or whether it freezes well. It says to refrigerate the filling until set, so readers should not assume a specific setting time based on the preparation estimate alone. The source excerpt also does not include the complete final instructions beyond the crust method beginning, making its listed ingredient quantities and summarized steps the available recipe details here.
The recipe contains dairy in the cream cheese, butter and heavy cream. The supplied material does not include allergen labeling or a tested dairy-free substitution. It also does not give a food-safety temperature or storage window; the pie should be kept refrigerated, particularly because its filling and topping contain dairy.
Refrigerate Before Slicing
The next step for anyone making the recipe is to assemble the pie and refrigerate it until the filling is set, then prepare and add the brown sugar whipped cream before serving. The source recommends cinnamon as a garnish and lists the yield as eight to 10 servings.
The report does not identify a later recipe update, additional testing, or a precise chilling milestone. Readers who need to plan serving time will need a complete recipe page for any further timing or storage instructions not present in the supplied material.
Key Questions
How long does the no-bake pumpkin cream pie take to make?
The Kitchn lists 20 to 25 minutes of preparation and five minutes of cooking. That cooking time covers the crust’s brief toasting step; the source does not specify the time needed for the pie to chill and set.
Does the recipe require an oven?
The pumpkin filling and whipped cream do not need to be baked. The crust is toasted in a pan with melted butter, rather than baked in the oven, according to the report.
What ingredients give the filling its structure?
The filling combines cream cheese and pumpkin purée with spices and brown sugar. Whipped heavy cream is folded in, and the assembled pie is refrigerated until set.
Can the graham cracker crust be changed?
The Kitchn suggests using finely crushed gingersnaps instead of graham crackers for a warmer, spicier crust. The report does not provide other tested crust substitutions.
How should the pie be stored?
The recipe directs readers to refrigerate the pie until it sets. The supplied report does not give a storage duration or freezing guidance, so those details are not confirmed by the source excerpt.
Source: thekitchn.com
