acorn squash streusel pie
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.
Ingredients
- FOR PASTRY & FILLING
- 1 box one refrigerated pie crust shell, softened as directed on box (15 oz. size)
- 2 cups cooked and mashed acorn squash, or one 17 oz. box or bag of frozen acorn squash, thawed
- 1/2 cup sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1/8 teaspoon salt
- 2 large eggs, slightly beaten
- 1 cup evaporated milk or Dairy sour cream
- FOR STREUSEL TOPPING
- 2/3 cup all-purpose flour
- 1/3 cup light brown sugar, firmly packed
- 1/3 cup firm butter or margarine
- 1/3 cup coarsely chopped pecans or walnuts
How To Make acorn squash streusel pie
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Step 1Heat 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. -
Step 2For filling, in a large bowl stir together acorn squash, sugar, pumpkin pie spice, and salt.
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Step 3Add eggs. Beat lightly with a fork just until combined.
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Step 4Gradually stir in evaporated milk until thoroughly combined.
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Step 5Carefully pour filling into prepared pastry crust shell.
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Step 6To 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.
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Step 7Meanwhile, 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.
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Step 8Remove foil from partially baked pie. Sprinkle streusel topping crumbs evenly over top of the pie.
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Step 9Sprinkle 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.
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Step 10Cool on a wire rack for 30 minutes. Refrigerate within at least 2 hours. Cut into 8 wedges and serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
