Clear Pumpkin Pie

Step 1

Place the flour, salt and sugar in a food processor and pulse to combine.

Step 2

Add the butter and pulse until it resembles a fine crumb.

Step 3

Add the cold water and pulse until it shapes into a dough.

Step 4

Shape the dough into a disk and wrap in plastic wrap.

Step 5

Chill in the fridge for 1 hour.

Step 6

Roll the dough out on a floured surface.

Step 7

Then, press into a pie plate.

Step 8

Trim off the excess edges and make decorative markings with a fork.

Step 9

Prick the base of the pie with the fork.

Step 10

Bake at 400F for 30 minutes, or until golden brown.

Step 11

Cool completely.

Step 12

Pour the water into a pot and sprinkle the gelatin on top.

Step 13

Let the gelatin develop for 10 minutes.

Step 14

Set the pot to medium-high heat and bring to a boil.

Step 15

Add the sugar and mix until fully dissolved.

Step 16

Add the pumpkin pie syrup and mix well.

Step 17

Pour into a bowl and place in the fridge until it has cooled and is just beginning to set, but still soft.

Step 18

Place about ¼ of the remaining jelly in the microwave and microwave for 20-30 second, until liquid, but not warm.

Step 19

Pour into the pie crust, smooth the jelly as much as possible.

Step 20

Pour the rest on top of the almost-set jelly, to create a smooth surface.

Step 21

Place the pie in the freezer for 20 minutes, for the jelly to quickly set. This will prevent the crust from getting soggy.

Step 22

Then transfer the pie to the fridge to chill until it is completely set, about 30 minutes.

Step 23

Serve with some whipped cream and enjoy!