No one knows how to process this clear pumpkin pie
One question―how?
We all love dessert, especially when it looks as mouthwatering as a classic pumpkin pie. But what if it looks different than usual. Almost like Jello?
Chef Simon Davies, of Chicago's fancy schmancy Alinea restaurant, has reinvented the pumpkin pie and, well, you can see right through it. Literally.
SEE ALSO:
9 mind-blowing facts about the avocado
Don’t get me wrong, it doesn't look bad. It’s just not the pile of orange goo we're used to.
Mashable Trend Report
Decode what’s viral, what’s next, and what it all means.
Sign up for Mashable’s weekly Trend Report newsletter.
By clicking Sign Me Up, you confirm you are 16+ and agree to our Terms of Use and Privacy Policy.
Thanks for signing up!
People can't quite wrap their heads around this reinvention of the classic Thanksgiving dish.
This Tweet is currently unavailable. It might be loading or has been removed.
This Tweet is currently unavailable. It might be loading or has been removed.
This Tweet is currently unavailable. It might be loading or has been removed.
This Tweet is currently unavailable. It might be loading or has been removed.
This Tweet is currently unavailable. It might be loading or has been removed.
This Tweet is currently unavailable. It might be loading or has been removed.
This Tweet is currently unavailable. It might be loading or has been removed.
This Tweet is currently unavailable. It might be loading or has been removed.
You must admit: it does look aesthetically pleasing. I'm just not jumping at the idea of eating it. After all, when it comes to anything, I believe classics are always the best.
