Chef Uses Molecular Gastronomy To Incredibly Bake A Clear Pumpkin Pie

There’s nothing more traditional than pumpkin pie at Thanksgiving. Unless your chef Simon Davies of Chicago’s 3-star Michelin restaurant Alinea!

Davies transformed the classic pumpkin pie into something that looks straight out of the future, unlike anything you’ve probably ever seen before.

So how did he make it clear you ask? Davies used a rotary evaporator machine, something that is very popular in molecular gastronomy cooking. What that device does is creates a liquid distillate of the flavor you’re looking for.

Customers that have had this dish at Alinea say it tastes just like the real thing. Check it out below!

You can follow chef Simon Davies over on Instagram for even more incredible food photography and dishes.

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