How to Make Clear Pumpkin Pie

It’s pumpkin season, but are you, like us, a little sick of all the pumpkin-themed madness already?

Well, here’s something that should restore your faith in pumpkin power, from none other than the ultra-creative team at Alinea, Grant Achatz’s three Michelin star flagship restaurant in Chicago.

It’s a clear pumpkin pie. Yes, a clear pumpkin pie. Since it was first posted on Instagram by Alinea Chef de Cuisine Simon Davies on 24 September, and subsequently Grant Achatz, it’s been racking up the likes and comments, with many people expressing awed disbelief at Alinea’s unique creation.

Discover: Michelin Chefs Cook with Pumpkin: 6 pumpkin recipe ideas by starred chefs

And how is it made? Well this is Alinea and it’s a clear pumpkin pie, so it's not going to be something simple you can knock up at home, but Davies describes it in the comments as: “a distillation of pumpkin, cinnamon, ginger, and clove. The texture is very important to us. This melts away. If it were over-gelled it would not be worth serving. The main texture that brings on nostalgia is from the pate brisee.” (A pate brisee is a less sweet, butter heavy shortcrust pastry). The distillate is made, according to Delish, with a machine called a rotovap, which makes a clear liquid with the flavor of whatever you put in it. 

Here's how to make it: 

There will be some people who say you shouldn't mess with a bona fide classic, but this version looks awesome and judging by Achatz's post, which shows slices of plated pie, it's appeared on the menu at Alinea.

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