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 who created a clear pumpkin pie!

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 and maybe give it a try for Thanksgiving this year!

A Clear Pumpkin Pie

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

Alinea is regarded as one of the best restaurants in the world and you can now buy the exact cookware they use! Check it out over on Amazon!