This recipe for acorn scone has been my favorite for years and I love that it’s so versatile.
There are so many delicious variations and you can make this into a delicious, healthy dinner.
If you have leftover pumpkin pie, I’d also suggest making some acorn pecan pie or even a light peach cobbler.
If your pumpkin pie is too sweet for you, try making it a little sweeter like this pumpkin pie.
I’ve also made this as a vegan pie crust and it’s been delicious.
If I can find a pumpkin pie crust that has been refrigerated, I freeze mine in my freezer for up to a week before freezing the pie in the freezer.
I just throw the pumpkin pie in a zip lock bag and seal it in the fridge for up on 24 hours.
I usually make a small batch for myself so I can use up leftover pumpkin filling and pumpkin pie filling to make other recipes.
If using pumpkin pie instead of pumpkin filling, you can also freeze it in an airtight container for up the next week or two before freezing it in my fridge.
This recipe has been featured in the January 2018 issue of Serious Eats and on Serious Eat. Enjoy!