Translucent Pumpkin Pie is the Weirdest, Wildest Thanksgiving Invention Yet

I can see clearly now the traditional pumpkin pie filling is gone. Okay, it doesn't have the same tune as Johnny Nash's hit song, but the answer is clear: this translucent pumpkin pie from Chicago-based restaurant Alinea is crushing all traditional pumpkin pie recipes. A clear pumpkin pie flavored-gel is nestled in a pâte brisée pie dough and topped with a dollop of whipped heavy cream is the biggest trend coming out of this three-star Michelin restaurant.

And the thing is, people say it tastes just like a slice of Pumpkin Pie. While Chef Simon Davies won't give away all of his secrets (just like a magician) he states that the filling is made by distilling the pumpkin, sweetened condensed milk, cinnamon and ginger powder in a rotary evaporator. Chef Davies has been known to use their rotary evaporator for other dishes such as extracting herb aromas from basil.

This see-through gelatinous pumpkin pie first came to light in September when chef de cuisine Simon Davies posted a short video of him holding a tiny slice of clear pumpkin pie. While the photo got quite a lot of views, it wasn't until Alinea founder, Grant Achatz shared a pic to his social media that the pie turned an internet craze.

Pumpkin pie for the fall menu. #surrealism

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Clear pumpkin pie by @simon.a.davies #holidays #pumpkinpie

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While the pie is unusual and different, its plays along with the surrealism of Michelin restaurant, Alinea. Their ever-changing tasting menu features favorites like holiday stuffing presented in a playful-way that resinates back to Achatz's childhood memories.

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If you have the chance, make your way to Chicago and make a reservation (if you can!) to try this pie before the season is over.

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