Today marks the fall equinox or the official start of autumn. You can now legally drink your pumpkin spice latte with abandon. Americans have long had a love affair with the orange squash. One of the first pumpkin recipes was printed in the early 1670s. The recipe was similar to today’s mashed sweet potatoes. Diced pumpkin was cooked in a pot for a day and then mashed with butter and spices. Colonial women continued to find new ways to prepare pumpkin when in the 1800s sweet pumpkin dishes began to appear.
“Kitchen Delights from Then and Now,” a collection of recipes that was published by Historic Waco Foundation in 2001, contains a number of pumpkin recipes, including this one for pumpkin ice cream pie.
½ gallon vanilla ice cream
1 16oz. can of pumpkin
1 cup sugar
½ teaspoon nutmeg
1 teaspoon cinnamon
3 cups crushed gingersnaps
Soften ice cream. Mix pumpkin, sugar, nutmeg and cinnamon. Mix with ice cream. Line pan with crushed gingersnaps and top with ice cream mixture. Garnish with more crumbs and freeze. Add a dollop of whipped cream before eating.