<p>Nicholas Gavin is the Culinary Creative Director of ChefSteps, where he develops recipes and is responsible for making all the food look beautiful. Nick has worked at ChefSteps for over a decade; he and ChefSteps co-founder Grant Crilly worked together at Modernist Cuisine. Nick has worked in professional kitchens both in the United States and abroad, most notably at Mugaritz in San Sebastian, Spain.</p>

Nicholas Gavin

<p>Pumpkins are lovable in their decorative form—you get to pick your favorite one in the patch, plump and round and simply funny-looking—but we can all agree that pumpkins are especially fawn-worthy when they’re in the form of delicious pie. This Pumpkin Cheesecake Pie is creamy, warm-spiced, and not too sweet. And the coolest part? The filling comes together in a blender, no oven required. It’s a choose-your-own-adventure type of pie: Buy the crust or make it? Get tang and texture from sour cream, heavy cream, or buttermilk? These are life’s important questions. And the answer is always pie.</p>

No-Bake Pumpkin Cheesecake Pie