Au travers d’une interview menée par les 3 Prépa Pro, Killa nous présente Halloween et nous propose sa recette de tarte à la citrouille. Hmm !!!
When do we celebrate Halloween ?
Halloween is celebrated on 31st October at night.
How do American celebrate Halloween ?
Children disguise, then go from home to home, knock on the door, and ask « Trick or treat ! » to get candy from their neighborhood. You can dress up as a Skeleton, a zombie or a witch.
What else can we do to celebrate Halloween ?
You can buy a pumpkin, carve it. Then, you put a candle inside : it is called a « Jack o lantern ». Jack is a character from a scary movie kills people. We put these lanterns in the gardens, behind the windows; We also decorate our homes with stickers, cobwebs…
Killa, when did you start celebrating Halloween ?
I started celebrating halloween when I was 2 yeas old. We ate candies like chocolates, jelly beans, cookies, cupcakes… I celebrated it with my friends but when I was younger I celebrated it with my parents.I also like cooking fro Halloween.
What do American people cook ?
They cook pumpkin pies. It is delicious !
Can you tell us more about Halloween origins ?
Yes, it dates back from very ancient times, when celtic people were afraid of winter coming; So they used to light fires, to disguise as monsters, to threaten bad spirits.
Thanks a lot Killa !
Here is Killa’s pumkin pie recipe :
At a glance :
Preparation time : 30 mins. to 40 mins.
Bake : 45 mins. to 50 mins.
Total : 1 hr 15 mins. to 1 hr 30 mins.
Yield : 8 servings.
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tablespoon King Arthur Unbleached All-Purpose Flour
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon freshly ground black pepper (optional)
- 3 large eggs, beaten
- 2 cups (or one 15-ounce can) pumpkin
- 1 1/4 cups light cream or evaporated milk
Classic pie crust :
- In a large mixing bowl, whisk together the sugars, flour, salt, and spices.
- In a large measuring cup, beat together the eggs, pumpkin, and cream or evaporated milk. Whisk into the dry ingredients. For best flavor, cover and refrigerate the filling overnight before baking.
- Lightly grease a 9″ pie pan that’s at least 1 1/2″ deep. Roll the pie dough out to a 13″ circle, and transfer to the pan. Crimp the edges above the rim; this will give you a little extra headroom to hold the filling when it expands in the oven. Refrigerate the crust while the oven preheats to 400Â°F.
- When the oven is hot, place the pie pan on a baking sheet to catch any drips. Pour the filling into the unbaked pie shell.
- Bake for 45 to 50 minutes, until the filling is set 2″ in from the edge. The center should still be wobbly. Remove the pie from the oven and cool on a rack; the center will finish cooking through as the pie sits.
- This recipe makes enough filling to generously fill a 9″ pan that’s at least 1 1/2″ deep. If your pan isn’t quite that big, you can bake any leftover filling in custard cups; it will take 25 to 30 minutes to cook.
- Pumpkin pie filling is basically a custard; the eggs in the filling will continue cooking as the heat from the edge of the pie moves toward the center, which is why it’s important to remove the pie from the oven before the center is completely set. Leaving it in the oven too long will cause the eggs to overcook, tightening the proteins and causing the pie to crack in the center.
- Mixing the filling a day in advance (refrigerate until using) will improve the flavor of this pie by giving the spices’ flavors a chance to blend.