Monte-Bellaria Lavender Pumpkin Pie

Fall is a perfect time for pumpkin pie!  Try this version for an added kick of flavor.  Look for a related recipe for Roasted Lavender Pumpkin Seeds to use all the parts of your pie pumpkins or jack-o-lanterns.


  • ¾ cup evaporated milk
  • ¼ cup white sugar
  • 3 tsp Monte-Bellaria Culinary Lavender

  • 2 large eggs at room temperature
  • 15 oz of canned pumpkin (or roast 2 small pie pumpkins)
  • 1/2 cup of brown sugar
  • 1 tsp salt
  • ½ tsp ground ginger
  • ¼ tsp ground clove
  • 1 9” pie crust


  • Set Oven to 400°F
  • Heat the evaporated milk and white sugar in a small sauce pan until sugar dissolves completely and mixture is hot (do not boil!)
  • Add the culinary lavender and stir to mix. Let mixture cool and steep for about 30 minutes.
  • Strain the mixture and discard the lavender buds.
  • Beat the eggs well and add strained lavender milk, pumpkin, brown sugar, spices and stir well together.
  • Pour into prepared 9” pie shell.
  • Bake pie at 400°F for 15 minutes; then lower heat to 350°F and bake for 40 to 45 minutes until golden brown. Pie is done when a toothpick inserted in the center comes out clean.
  • Cool to room temperature on metal rack.

Makes 1, 9” Lavender Pumpkin Pie

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