Acorn Squash Streusel Pie
By
Brenda Watts
@BakingBrenda
7
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.
Note: 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 in a resealable container. Store in the fridge until ready to use.
★★★★★ 3 votes5
Ingredients
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FOR PASTRY & FILLING
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1 boxone refrigerated pie crust shell, softened as directed on box (15 oz. size)
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2 ccooked and mashed acorn squash, or one 17 oz. box or bag of frozen acorn squash, thawed
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1/2 csugar
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1 1/2 tsppumpkin pie spice
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1/8 tspsalt
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2 largeeggs, slightly beaten
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1 cevaporated milk or Dairy sour cream
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FOR STREUSEL TOPPING
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2/3 call-purpose flour
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1/3 clight brown sugar, firmly packed
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1/3 cfirm butter or margarine
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1/3 ccoarsely chopped pecans or walnuts
How to Make Acorn Squash Streusel Pie
- 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.
