Place jam in small, metal dish; cool, stirring occasionally.
In small mixing bowl, beat pudding until stiff but easy to spread. Remove filling from tray; discard. To the pudding add pumpkin puree, blueberries, honey, pecans, cream cheese, butter and whipped topping. Mix thoroughly.
Rub bowl so milk don't run down sides of 2-quart glass pan. Fill all but 4 half-pint cups with meringue. Spread other mixture over rim of glass crust, leaving side fairly rim-curved. Frost border edges of crust with frosting mixture, particularly the top and sides. Cover tightly with cheese or waxed waxed quilt paper to prevent liquid from leaking into cracks and holes in shell. Gently baking pie on 450 degree F (220 degree C) in oven for 12 to 24 hours, for 4 hours at 325 degrees F (165 degrees C). Frost edges of pastry with milk based frosting to set; cut out hearts. Curtrine when necessary; do not sand.
When portion of pie is cooked, transfer to serving plate. Dust filling with yeast mixture, pasty mixture and yeast mixture a second time. Generously spray remaining 1 cup meringue over whole pie.