Add an unexpected spin to a holiday classic with this recipe for crystal clear pumpkin pie! This transparent pie is just as simple to prepare as a traditional pumpkin pie, but it will add an element of surprise and wonder to your dish.
Pumpkin pie is one of the most popular pies to serve, especially around Thanksgiving, but sometimes you just want to spice things up a little. That’s where this recipe comes in.
Any level of home cook can make this pie because I provide you with two options for making it (one that's easy and one that's easier): the first method I developed is quicker and results in a crispier pie crust, the second one a softer crust but easier prep and a little more hands-off.
The majority of your time will be spent simply waiting for the pie to set in the refrigerator! Serve this delicious pie after a Thanksgiving meal of herb roasted chicken, old fashioned bread stuffing, pumpkin galette and sautéed mushrooms.
Its modern and unusual presentation makes it suitable for a variety of events, no longer confined to the fall and winter seasons. You can find more of my great Thanksgiving recipes here.
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What is Transparent Pie?
Just as it sounds, this pie is clear enough to see through it. The secret ingredient to this concoction is gelatin powder, which gives it that gel-like consistency, like in Jell-O. It allows you to take a clear liquid, in this case flavored water, and turn it into a jiggly, gelatin dessert.
Chefs at a Chicago restaurant called Alinea are the creators of the clear pumpkin pie, however their version is made translucent by distilling the filling.
Clear Pumpkin Pie Ingredients
- deep dish raw pie shell - You should be able to find a pre-made deep dish frozen pie shell in the frozen section of the grocery store.
- gelatin powder - To set the pie filling.
- pumpkin pie flavored syrup - You can easily make your own or purchase a bottle of pumpkin spice syrup online or at the grocery store.
- ice cubes - The ice cubes are for the quick-set method.
- To serve - Pumpkin pie spice, dehydrated orange slices (optional) and whipped cream topping.
*Check recipe card for ingredient amounts.
Tweaks
- Add more or less of the syrup to fine-tune it to your taste.
- Serve it in mini tart shells as opposed to a whole pie.
- You could also give a graham cracker crust a try instead of your traditional pie crust.
How to Make Clear Pumpkin Pie
This particular pie is not distilled, but is gelled and spiced to taste like real pumpkin pie without the usual texture and appearance. This is achieved with the help of a pumpkin spice syrup that adds that signature fall flavor and hue.
I decided to use the quick-set method in this recipe by adding ice to quickly cool the filling down, which will help to ensure a crispy pie crust instead of a soggy one. It also cuts down on the time it takes to sink your teeth into this tasty dessert! However, I also explain an alternative method at the end of the recipe.
Step 1. Preheat the oven to 375°F. Remove pie dough from the freezer and let stand at room temperature for 15 minutes to thaw. Prick the sides and bottom of the crust with a fork.
Step 2. Bake the crust in the preheated oven for 10-12 minutes, or until golden and fully baked. Let the crust cool completely (this will help you avoid a soggy crust).
Step 3. Pour 2 cups of water into a large saucepan. Sprinkle the gelatin powder over top and let it sit for 5 minutes.
Step 4. Heat over medium heat. Add the sugar and mix gently until completely dissolved.
Step 5. Remove from heat and mix in the pumpkin pie syrup.
Step 6. Add 4 cups of ice cubes to the saucepan. Stir just until the liquid is slightly thickened, about 1 ½ minutes. Remove any leftover ice that didn’t melt. Pour the gelatin mixture into the pie crust immediately.
Step 7. Chill in the fridge for at least 30 minutes or until fully set.
Step 8. Sprinkle some pumpkin pie spice on top. You can also garnish with dehydrated orange slices and whipped cream, if desired. Serve the clear pumpkin pie!
Joss' Tips
- The most important tip is to pay close attention when cooling the gelatin mixture with the ice. It will thicken quickly and you want it to be pourable and level once it's in the crust.
- The versatility of this crystal clear pie is endless: you can spice it up with fun toppings such as the dehydrated orange slices, edible flowers or various fall-themed toppings.
Alternative Method
For an easier method for this transparent pumpkin pie, you can skip the ice step and simply add 2 more cups of water to the gelatin mixture. You can then pour the mixture straight into the baked/cooled pie crust and let it set in the fridge for about 4 hours or until jiggly.
This will result in a softer crust but it's an easier way to prepare this recipe for beginners and the filling is sure to be nice and level.
Recipe FAQs
You can easily prepare this tasty Thanksgiving dessert a day ahead of time and store in the fridge until you are ready to serve. Just note that the pie crust will be the most crispy on the day of preparation. Beyond that, it starts to soften the longer the filling sits on it.
Keep the pie refrigerated. For best results, it should be eaten within 1 to 2 days, but it can be stored for up to 1 week.
More Delicious Pumpkin Food and Drink
If you tried this Clear Pumpkin Pie Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe! Happy pumpkin season!
📋Recipe
Clear Pumpkin Pie
Ingredients
For the Pie
- 1 pre-made deep dish frozen pie shell
- 2 cups water
- 3 tablespoons gelatin powder - 3 pouches
- ½ cup white sugar
- 2 tablespoons pumpkin pie syrup
- 4 cups ice cubes
Toppings
- pumpkin pie spice
- dehydrated orange slices - optional
- whipped cream topping
Instructions
- Preheat the oven to 375°F. Remove pie dough from the freezer and let stand at room temperature for 15 minutes to thaw. Prick the sides and bottom of the crust with a fork.
- Bake in the preheated oven for 10-12 minutes, or until golden and fully baked. Let the crust cool completely (this will help you avoid a soggy crust).
- Pour 2 cups of water into a large saucepan. Sprinkle the gelatin powder over top and let it sit for 5 minutes.3 tablespoons gelatin powder
- Heat over medium heat. Add the sugar and mix gently until completely dissolved. Remove from heat and mix in the pumpkin pie syrup.½ cup white sugar
- Add 4 cups of ice cubes to the saucepan. Stir just until the liquid is slightly thickened, about 1 ½ minutes. (It will thicken quickly and you want it to be pourable, so pay close attention.) Remove any leftover ice that didn’t melt. Pour the gelatin mixture into the pie crust immediately.
- Chill in the fridge for at least 30 minutes or until fully set.
- Sprinkle some pumpkin pie spice on top. You can also garnish with dehydrated orange slices and whipped cream, if desired. Serve!
Notes
- Storage: Keep refrigerated. For best results, eat within 1 to 2 days but it can be stored for up to 1 week.
- Tip: The most important tip is to pay close attention when cooling the gelatin mixture with the ice. It will thicken quickly and you want it to be pourable and level once it's in the crust.
- Alternative Method: For an easier method, you can skip the ice step and simply add 2 more cups of water to the gelatin mixture. You can then pour the mixture straight into the baked/cooled pie crust and let it set in the fridge for about 4 hours or until jiggly. This will result in a softer crust but it's an easier way to prepare this recipe for beginners and the filling is sure to be nice and level.
- Toppings: The versatility of this crystal clear pie is endless: you can spice it up with fun toppings such as edible flowers or more fall-themed toppings.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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