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.