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Homemade Clear Pumpkin Pie

You don't have to be a professional TV chef to make clear pumpkin pie at home.


  • Crust:
  • 1 ¼ cups all-purpose flour
  • ½ tsp salt
  • ½ tsp sugar
  • ½ cup unsalted butter, cold and cut into cubes
  • 2-4 tbsp cold water
  • Filling:
  • 4 cups water
  • 3 tbsp powdered gelatin
  • ½ cup granulated sugar
  • 1 tbsp pumpkin pie syrup
  • Whipped cream


  1. Bake the crust: Place the flour, salt and sugar in a food processor and pulse to combine. Add the butter and pulse until it resembles a fine crumb. Add the cold water and pulse until it shapes into a dough. Shape the dough into a disk and wrap in plastic wrap. Chill in the fridge for 1 hour. Roll the dough out on a floured surface, then press into a pie plate. Trim off the excess edges and make decorative markings with a fork. Prick the base of the pie with the fork. Bake at 400F for 30 minutes, or until golden brown. Cool completely.
  2. Make the filling: Pour the water into a pot and sprinkle the gelatin on top. Let the gelatin develop for 10 minutes. Set the pot to medium-high heat and bring to a boil. Add the sugar and mix until fully dissolved. Add the pumpkin pie syrup and mix well. Pour into a bowl and place in the fridge until it has cooled and is just beginning to set, but still soft. Pour into the pie crust, smooth the jelly as much as possible. Place about ¼ of the remaining jelly in the microwave and microwave for 20-30 second, until liquid, but not warm. Pour on top of the almost-set jelly, to create a smooth surface. Place the pie in the freezer for 20 minutes, for the jelly to quickly set. This will prevent the crust from getting soggy. Then transfer the pie to the fridge to chill until it is completely set, about 30 minutes. Serve with some whipped cream and enjoy!