2 c. mashed huckleberries
2 1/2 tbsp. cornstarch
1/2 c. sugar
1/2 c. brown sugar
1/4 tsp. cinnamon
1 1/2 tbsp. lemon juice
1/4 tsp. nutmeg
1/4 tsp. salt
2 c. whole huckleberries
9 inch baked pie crust

Cook first 8 ingredients until thick and bubbly over low heat until thickened and clear. Cool. Add 2 cups whole huckleberries. Pour into pie crust and refrigerate. Serve with whipped cream.