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.
one refrigerated pie crust shell, softened as directed on box (15 oz. size)
cooked and mashed acorn squash, or one 17 oz. box or bag of frozen acorn squash, thawed
1 1/2 tsp
pumpkin pie spice
eggs, slightly beaten
evaporated milk or Dairy sour cream
FOR STREUSEL TOPPING
light brown sugar, firmly packed
firm butter or margarine
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.
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.
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.
Carefully pour filling into prepared pastry crust shell.
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.
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.
Remove foil from partially baked pie. Sprinkle streusel topping crumbs evenly over top of 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.
Cool on a wire rack for 30 minutes. Refrigerate within at least 2 hours. Cut into 8 wedges and serve.
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