Try this surprising, refreshing refrigerator/freezer pie made with kumquat puree.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Beat condensed milk and whipped topping together in a bowl with an electric mixer. Add lemon juice and beat until thickened. Stir in kumquat puree. Pour into the pie crust.

  • Freeze until firm, 2 to 3 hours. Let thaw for 5 to 10 minutes before serving.

Cook's Notes:

You can use any pre-baked and cooled pie crust that you like.

To make puree, just wash fruit, cut into quarters, and remove seeds. Place into a blender and blend until pureed.

Nutrition Facts

386 calories; 16.3 g total fat; 17 mg cholesterol; 233 mg sodium. 53.9 g carbohydrates; 5.2 g protein; Full Nutrition


Rating: 5 stars
Right now kumquats are plentiful in Florida but no one really eats them because they are so sour. Many people just eat the sweet skins. I saw this kumquat pie recipe and tried it. The only thing I did differently is use a regular pie crust instead of graham cracker crust. If you like creamsicle ice cream you will love this pie. It's rich and creamy and oohh so good. Really easy to make. Read More