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...
Provided by Brenda Watts
Categories Pies
Time 1h15m
Number Of Ingredients 13
Steps:
- 1. 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.
- 2. For filling, in a large bowl stir together acorn squash, sugar, pumpkin pie spice, and salt.
- 3. Add eggs. Beat lightly with a fork just until combined.
- 4. Gradually stir in evaporated milk until thoroughly combined.
- 5. Carefully pour filling into prepared pastry crust shell.
- 6. 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.
- 7. 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.
- 8. Remove foil from partially baked pie. Sprinkle streusel topping crumbs evenly over top of the pie.
- 9. 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.
- 10. Cool on a wire rack for 30 minutes. Refrigerate within at least 2 hours. Cut into 8 wedges and serve.
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