Most of you who know my kids' music know the song "Purple Pumpkin Pie." It's on my recording Easy as Pie. Unfortunately, there is currently a world-wide shortage of purple pumpkins, and I have really been missing that tasty treat. But thanks to the amazing talents of Holly Clare from Cooperstown NY, it is now possible to make purple pumpkin pie using ordinary orange pumpkins!

Here's What You'll Need:

The Pie Part
3 cups pumpkin puree (home cooked or store bought)
3/4 cup honey
1/8 cup molasses
3 Tsp cinnamon
1/2 tsp allspice
1 1/2 tsp ginger, powdered, or 1 T minced for the adventurous
5 eggs, lightly tumbled
2 cups scalded, or 1 can evaporated milk
1 pie shell, your favorite, made or store-bought. Whole wheat is especially nice

The Purple Part
2- 8oz cream cheeses, softened
blueberries and strawberries ( both squished with juice and whole) OR food coloring.

Combine the Pie Part as written, in order THEN scoop into your pie shell.
Cover the fluting on the shell with aluminum foil.
Bake 15 minutes at 450 degrees F, then 35 minutes at 350 degrees.
Allow to cool before frosting with the Purple Part.

Put the cream cheese in a bowl that isn't too splash-promoting while squishing berries.
Add squished blueberries, a few at a time until cream cheese is desired COLOR intensity.
Add squished strawberries, one at a time, until actually lavender or purple.
Garnish with leftover whole blueberries. Leftover strawberries may also be used here, but a purist would probably eat them to avoid getting a purple and red pumpkin pie.

Refrigerate until cool, or serve warmish. Caution: the cream cheese may crack if baked or if the pie is hot when you are frosting it..

Enjoy.

Holly Clare