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I know I my last few posts have been winter squash recipes. I went back and forth if I should include another one.
I decided to because this pie is just that good. I hope you don’t mind.
I am calling this a ‘Harvest Pie’ because you can use any type of winter squash. I used butternut, but any winter squash you have will do.
This is much like a pumpkin pie, but not as sweet and it has a crumble topping made mostly of oats and nuts.
This is a really nice subtle change from the traditional Libby’s pumpkin pie.

Harvest Pie
Ingredients

1 winter squash, halved and seeded (about 2 1/4 pounds) roasted. You need 2 1/2 cups total
1/2 cup 1/2 & 1/2 or cream
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
Topping
1/4 cup each  flour and oats
1/4 cup packed dark brown sugar
2 tablespoons chilled butter, cut into small pieces
3 tablespoons chopped nuts
1 pie crust

Position oven rack to lowest setting. Preheat oven to 400°.
Place squash, cut sides down, on a foil-lined baking sheet coated with cooking spray. Bake at 400° 30 minutes or until squash is tender. Cool slightly, and peel. Mash pulp to measure 2 1/2 cups. Combine the pulp and milk in a food processor; process until smooth. Add granulated sugar and next 5 ingredients (through cloves); process until smooth.
Increase oven temperature to 425°
Combine flour and brown sugar in a medium bowl; cut in butter using two knives or a pastry blender. Add pecans; toss to combine.
Roll out pie dough and fit into a 9-inch deep-dish pie plate.
Pour squash mixture into prepared crust. Place pie plate on bottom rack; bake at 425° for 15 minutes. Remove pie from oven.
Reduce oven temperature to 350°.
Sprinkle topping mixture evenly over filling.
Return pie plate to bottom rack; bake an additional 40 minutes or until center is set.

Happy Winter and thank you again.
Mo McKenna