Clear Pumpkin Pie is going viral on Instagram and we had to figure out how it’s done. We learned through research that molecular gastronomy is used to distill the flavor of the Pumpkin Pie, which is then bloomed into a gelatin that is created as the filling of the transparent holiday treat. It’s filled into a classic pie shell to set, then served with a creamy whipped cream topping. This dessert is sure to wow your guests.
Start by creating your pumpkin pie "mash". In a large mixing bowl, combine pumpkin, evaporated milk, water, sugar, salt, cinnamon, ginger, and cloves. Cover and place in the fridge for 3-5 days. The longer this mixture sets the more flavor will be distilled from the mixture later on.
When you're ready to distill the pumpkin flavor, take your mash out of the fridge to bring to room temperature. Pour into the mash chamber of the distiller.
Read distiller directions and use as instructed as if you were distilling any other mash. Place pumpkin mash in the pot and start the distilling process. Distill until you have 2½ cups pumpkin liquid.
Pre-bake pie doughs in pie pans. Let cool.
Take ½ cup of distilled pumpkin liquid and bloom into its unflavored gelatin. Bring the other 2 cups in a pot to a boil. Pour your boiling mixture into the bloomed gelatin and let cool for 5 minutes. Once cooled, carefully pour into your pies pans.
Set in the fridge for at least 3 hours or until firm.
Once firmed up, take out, cut into little pie pieces, and top off with whipped cream. Bon appetit!
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