TL;DR
The Kitchn published a no-bake pumpkin cream pie recipe credited to senior culinary producer Janette Zepeda. It serves eight to 10 and layers a toasted graham cracker crust with spiced pumpkin-and-cream-cheese filling and brown sugar whipped cream; the assembled pie needs refrigeration to set.
The Kitchn has published a no-bake pumpkin cream pie recipe by senior culinary producer Janette Zepeda, offering a chilled dessert option for cooks whose ovens are occupied by other holiday dishes. The recipe serves eight to 10 and combines a toasted graham cracker crust, spiced pumpkin filling and brown sugar whipped cream.
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The recipe lists 20 to 25 minutes of preparation and five minutes of cooking, with additional refrigerator time needed for the filling to set. Although the pie is described as no-bake, its crust is toasted in a pan with melted butter before being pressed into a pie plate. The filling and topping are prepared without baking.
For the filling, the instructions call for beating 12 ounces of softened cream cheese with one cup of pumpkin purée, dark brown sugar, pumpkin pie spice and cinnamon. Cold heavy cream and vanilla are whipped to stiff peaks, then gently folded into the pumpkin mixture. The filling is spread into the crust and chilled until set.
The topping uses 1 1/2 cups cold heavy cream, a quarter cup of packed dark brown sugar and vanilla, whipped to stiff peaks and spooned over the chilled pie. The Kitchn suggests finely crushed gingersnaps as an alternative to graham crackers. Its recipe notes say the publication may earn a commission if readers buy products through its links.
A Chilled Option for Holiday Ovens
The recipe’s practical appeal is its use of refrigeration rather than oven baking for the pumpkin filling. That can help cooks manage oven space when preparing a larger meal, while still offering a dessert with familiar pumpkin spices. The crust does require brief stovetop toasting, so the recipe does not avoid cooking altogether.
The approach also changes the pie’s texture and preparation schedule. Cream cheese and whipped cream form a soft, creamy filling that must chill before slicing, rather than a custard baked in a pastry shell. For readers planning a meal, the need for chilling means the pie is suited to making ahead, but the supplied recipe does not specify a precise setting time.
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How the Pie Comes Together
The Kitchn presents the dish as an alternative to traditional pumpkin pie, with the recipe’s credited introduction describing a familiar pumpkin flavor in a cream-pie format. The crust is made from graham crackers, brown sugar, salt and butter; the filling gets its flavor from pumpkin purée, dark brown sugar, pumpkin pie spice and cinnamon. A separate brown sugar whipped cream provides the topping.
The supplied report credits Janette Zepeda as the recipe’s senior culinary producer and identifies Topher Leo as assistant culinary producer. Leo’s tester note says, “Cream pies were always my favorite growing up, and this one doesn’t disappoint! It’s spiced just enough and mounded to perfection for a showstopping dessert worth showing off.” The note is attributed to Leo and dated October 2026 in the source material.
““That’s where this recipe for no-bake pumpkin cream pie comes in.””
— The Kitchn recipe introduction, credited to Janette Zepeda
Chilling Time and Storage Details
The supplied recipe excerpt says to refrigerate the assembled filling until set, but it does not give a specific number of hours. It also does not provide a storage duration, freezing guidance or a food-safety temperature. Cooks should follow standard refrigeration practices for dairy-based desserts and keep the pie chilled until serving; the source does not give a more detailed storage protocol.
The report describes the pie as holding its shape when sliced, but that is the publication’s description of the recipe rather than a guarantee under every preparation or refrigeration condition. The supplied material also does not state the exact publication date, beyond saying it appeared about four hours before the source was captured.
Plan for Refrigeration Before Serving
The next step for anyone making the pie is to prepare it early enough for the filling to set in the refrigerator, then add the brown sugar whipped cream before serving. Since the source gives no setting duration, cooks will need to allow adequate chilling time rather than rely on a stated hour count.
The recipe is presented as a current Kitchn publication, not as part of a reported product launch or formal event. No follow-up announcement or additional testing details are included in the supplied material.
Key Questions
Is the entire pumpkin cream pie made without cooking?
No. The filling and topping are not baked, but the graham cracker crust is toasted briefly in a pan with melted butter before being pressed into the pie plate.
How many people does the recipe serve?
The Kitchn lists a yield of eight to 10 servings.
How long does the pie need to chill?
The instructions say to refrigerate it until the filling sets, but the supplied recipe excerpt does not specify a number of hours.
Can graham crackers be replaced?
Yes. The Kitchn suggests using finely crushed gingersnaps for a warmer, spicier crust.
What allergens are listed in the ingredients?
The ingredients include dairy in butter, cream cheese and heavy cream, and wheat in standard graham crackers. Check product labels for additional allergens and cross-contact information, especially if using a substitute crust.
Source: thekitchn.com
