Acorn Squash Streusel Pie

Brenda Watts

By
@BakingBrenda

This recipe has been in my family for more years than I can remember. It first started as a pumpkin pie and later was changed to a sweet potato streusel. Thanks to my daughter and her creative thoughts, we changed it to this yummy acorn squash streusel.


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Comments:

Serves:

8 servings

Prep:

25 Min

Cook:

50 Min

Ingredients

FOR PASTRY & FILLING

1 box
(15-oz.size) one refrigerated pie crust shell, softened as directed on box
2 c
cooked and mashed acorn squash, or one 17-oz. box or bag of frozen acorn squash, thawed
1/2 c
sugar
1 1/2 tsp
pumpkin pie spices
1/8 tsp
salt
2 large
eggs, slightly beaten
1 c
evaporated milk or dairy sour cream

FOR STREUSEL TOPPING

2/3 c
all purpose flour
1/3 c
light brown sugar, firmly packed
1/3 c
firm butter or margarine
1/3 c
coarsely chopped pecans or walnuts

Directions Step-By-Step

1
Heat oven to 375 degrees. Prepare pie shell pastry crust into 9-inch pie plate, as directed on box for one-crust filled pie;set aside.
2
For filling, in a large bowl stir together acorn squash, sugar, pumpkin pie spice, and salt. Add eggs. Beat lightly with a fork just until combined. Gradually stir in evaporated milk until thoroughly combined.
3
Carefully pour filling into prepared pastry crust shell.To prevent overbrowning, cover edge of the pie with foil, using a extra long 2-inch wide strip. Bake for 25 minutes.
4
Meanwhile, prepare streusel topping. In a medium bowl, combine flour and light brown sugar. Cut in butter, using a pastry blender or fork, until mixture is coarse and crumbly.
5
Remove foil from partially baked pie. Sprinkle streusel topping crumbs evenly over top of pie. Sprinkle evenly over top of pie with chopped pecans or walnuts.
Continue baking, about 20 to 25 minutes longer, or until a knife inserted near the center comes out clean. Cool on a wire rack for 30 minutes. Refrigerate within at least 2 hours. Cut into 8 wedges and serve.

About this Recipe

Course/Dish: Pies
Other Tag: Quick & Easy