Coffee and Dessert - Acorn Squash Streusel Pie

From Just a Pinch Recipes, this was submitted by Brenda Watts. The original family recipe was for pumpkin pie, which later became sweet potato streusel. Her daughter then decided to become creative and changed the recipe to acorn squash streusel. I have not had the opportunity to try this one yet, but I have no doubt it will become a favorite. Any pumpkin or squash pie usually gets my stamp of approval. If you decide to make this one, please let me know what you think.

Acorn Squash Streusel Pie

For Pastry and Filling:

1 refrigerated pie crust, softened as directed on box (or you can make your own pie crust)

2 cups cooked and mashed acorn squash (or one 17 oz. bag of frozen acorn squash, thawed)

1/2 cup sugar

1-12/ teaspoons pumpkin pie spice

1/8 teaspoon salt

2 large eggs, slightly beaten

1 cup evaporated milk or dairy sour cream

For Streusel Toping:

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

1. Heat oven to 375 degrees F. Prepare pastry crust in 9-inch pie plate and set aside.

2. For the 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.

3. Gradually stir in evaporated milk until thoroughly combined. Carefully pour filling into prepared pie shell.

4. To prevent over-browning, cover the edge of the pie with foil, using an extra long 2-inch wide strip (or use a pie shield if you have one). Bake for 25 minutes.

5. Meanwhile, prepare streusel topping. In a medium bowl, combine flour and light brown sugar. Cut in butter, using pastry blender or fork, until mixture is coarse and crumbly.

6. Remove foil from partially baked pie. Sprinkle streusel topping crumbs evenly over the top of the pie.

7. Sprinkle chopped pecans or walnuts evenly over the top of the pie. Continue baking about 20 to 25 minutes longer, or until knife inserted near center comes out clean.

8. Cool on wire rack for 30 minutes. Refrigerate at least 2 hours. Cut into 8 wedges and serve.