Real Recipes From Real Home Cooks ®

acorn squash streusel pie

★★★★★ 3
a recipe by
Brenda Watts
Gaffney, SC

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.

Blue Ribbon Recipe

Acorn squash streusel pie may be our new favorite holiday pie. It's simply divine! The acorn squash filling is creamy and has a slightly different flavor than a pumpkin pie... a bit more decadent. Sweet and nutty, the streusel topping is the perfect complement to the pie. For pumpkin pie, we typically like to add a dollop of whipped cream. You can with this pie, but we thought it was wonderful without it. This acorn squash pie is the perfect balance of spices and sweetness. Definitely give this recipe a try.

— The Test Kitchen @kitchencrew
★★★★★ 3
serves 8 servings
prep time 25 Min
cook time 50 Min
method Bake

Ingredients For acorn squash streusel pie

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

How To Make acorn squash streusel pie

Test Kitchen Tips
When making the streusel topping, we did add a little bit of the nuts to the mixture to help break up the butter. Then, we sprinkled the rest of the nuts on the pie. To roast the acorn squash, preheat the oven to 350 and roast for approximately 40 minutes (or until squash is tender). When cool enough to touch, peel the skin and place it in a resealable container. Store in the fridge until ready to use.
  • Prepping the pie crust.
    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.
  • Acorn squash, sugar, pumpkin pie spice, and salt in a bowl.
    For filling, in a large bowl stir together acorn squash, sugar, pumpkin pie spice, and salt.
  • Mixing eggs into the batter.
    Add eggs. Beat lightly with a fork just until combined.
  • Mixing in evaporated milk.
    Gradually stir in evaporated milk until thoroughly combined.
  • Pouring batter into the pie crust.
    Carefully pour filling into prepared pastry crust shell.
  • Baking the pie in the oven.
    To prevent over-browning, cover the edge of the pie with foil, using an extra long 2-inch wide strip (or a pie shield if you have one). Bake for 25 minutes.
  • Preparing the streusel topping.
    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.
  • Sprinkling streusel topping over the pie.
    Remove foil from partially baked pie. Sprinkle streusel topping crumbs evenly over top of the pie.
  • Sprinkling nuts over the pie.
    Sprinkle evenly over top of the 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.
  • Pie cooling on a wire rack.
    Cool on a wire rack for 30 minutes. Refrigerate within at least 2 hours. Cut into 8 wedges and serve.