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.
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.
2For 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.
3Carefully 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.
4Meanwhile, 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.
5Remove 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.