Actually it wasn’t magic at all which made the pie filling clear, but the science of molecular gastronomy. Davies used a rotary evaporator machine to create a liquid distillate of the traditional pumpkin flavor.
“We by no means are trying to re-create a classic. It’s just our way of having some fun (clearly our ideas of what is fun differ). These are the ingredients: pumpkins from and organic farm 20 miles outside of Chicago, cinnamon, clove, ginger powder, those ingredients are distilled (Wikipedia is a great source to read about what distillation is if you need to), AP flour, butter, water, heavy cream, Tahitian vanilla, sugar and salt.”