Agreed. A pilsner won't be a pilsner if you don't lager it. You will end up with more of a light cream ale kinda beer. The long, cold conditioning of the lager process clears that beer and adds the crisp aftertaste that defines the style.
You can brew that grain bill and have it ready for Xmas and it still be a good beer, but don't expect it to have the characteristics of a Pilsner.
If I were you, I'd brew with the same grain/hop schedule, but go get some S-05 yeast and change the fermentation schedule as follows:
1) Two week primary at 60-62F.
2) Bottle and carb/condition at room temp until the week of Xmas.
3) Put them in the fridge about 3 days before Xmas if you intend to give them cold. If you give them warm, make sure the recipients know they need to chill them for a good 48 hours before serving
4) Remind anyone you are giving bottles of beer to as gifts that they should only pour to the elbow and leave the yeast behind!! You don't want them thinking your beer sucks because they didn't know any better and poured the yeast and other protein chunks.
Primary #1 - Midnight Ryeder (Midnight Wheat and Rye)
Primary #2 - Florida Weiss
Primary #3 - Kane-DOH APA (Honey Citra APA)
Secondary #1 - Downtown Flanders Brown (brewed August 2012)
Keg #1 - Raspberry Florida Weiss
Keg #2 - Cinnamon Raisin Cider
Keg #3 - NONE!
Bottled - NONE!