Blackberry Pecan Pumpkin Pie

This pie is amazing. 
This pie would have been amazing. 
When you make this pie (because you should definitely make it), do not add the blackberries to the top of the pie until the pie is finished baking. If you add the blackberries before the pie is done, especially if said blackberries are frozen, the pumpkin will never firm up and the center of your pie will be soggy. 
And no one wants soggy pie. 
However, despite the gooeyness, this was a very tasty pie, and I already have the ingredients to make another!

Update: I made this pie again without the blackberries on top and it came out excellent. I would still garnish the top of the pie with fresh blackberries, if available.

Blackberry Pecan Pumpkin Pie

Crust:
3 T butter, melted
1/4 cup brown sugar
1/2 cup wheat flour
3 T flaxseed meal
1/2 cup regular oats
3 T water

-- Mix above ingredients together and spread on bottom and sides of greased pie pan. Bake for 15 min at 350 degrees.

Blackberry layer:
1 cup frozen blackberries, thawed
1/4 tsp dried basil
1 tsp lemon juice
1 tsp sugar

-- Blend the above ingredients until smooth and set aside. (Yes, basil is correct -- I got this from the blackberry peach jam I got at an orchard a couple months ago.)

Pumpkin filling:
2 eggs
1/4 cup sugar
1/4 cup agave nectar
1 can (10.5 oz) evaporated milk
1 can (15 oz) pumpkin
1/2 tsp allspice
1/2 tsp nutmeg
1/4 tsp ground cloves
1/2 tsp ginger
1 tsp cinnamon
1/2 tsp salt
Pecan pieces (keep separate)

-- Beat eggs and add the other filling ingredients, except the pecans. When the crust is done, remove from the oven and spread the blackberry sauce layer over the crust. Sprinkle pecan pieces over that. Slowly pour the pumpkin filling over everything, and put back in oven (350 degrees) for about 45 min. Add time if center of pie is still soft, until toothpick comes out clean. After the pie is done, pile blackberries in the center (fresh or frozen and drained) with pecan pieces around the edge.

(Recipe by H. Farrell)