Pumpkin pie in a baking dish on blue wooden surface
The Crystal Clear Pumpkin Pie That Became Famous At Grant Achatz' Chicago Restaurant
Dessert doesn’t get more traditional than pumpkin pie, but if you visit Alinea in Chicago, you can experience Chef Simon Davies’ surrealist see-through take on the classic treat.
While working at Chef Grant Achatz's restaurant, Alinea, Davies created a completely see-through pumpkin pie filling with a “distillation of pumpkin, cinnamon, ginger, and clove.”
The filling is made with pumpkin, sweetened condensed milk, cinnamon, clove, and ginger which are distilled in a rotary evaporator and boiled at a low temperature until clear.
Alinea’s clear pumpkin filling sits in a traditional pâte brisée crust and is served with a dollop of whipped cream, to create a surrealist yet familiar dish that challenges diners.
You can even attempt to make a similar pie on your own. Home chefs like Sauce Stache who have created variations on the recipe that don’t require any fancy equipment.