RICHMOND, CA - NOVEMBER 25: Slices of pumpkin pie sit on a table during the Great Thanksgiving Banquet hosted by the Bay Area Rescue Mission on November 25, 2015 in Richmond, California. Hundreds of homeless and needy people were given a free meal a day before Thanksgiving. (Photo by Justin Sullivan/Getty Images)

Chef Simon Davies of Alinea in Chicago won’t tell his secret for the see through clear pumpkin pie, but he does say it’s chilled. Davies list of the used in the pie: pumpkins from an organic farm 20 miles outside Chicago, cinnamon, clove and ginger powder that he said are distilled down to create the crystal clear filling. For the simple and more traditional crust, the chef uses all-purpose flour, butter, water, heavy cream, Tahitian vanilla, sugar and salt.

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