For a more intense kumquat flavor, consider adding some finely grated kumquat zest to the puree. If you don't have access to fresh kumquats, you can sometimes find kumquat preserves or marmalade, which can be used as a substitute (adjust sweetness accordingly). Garnish with fresh kumquat slices or a dusting of powdered sugar before serving for an elegant presentation.
Kumquat Pie
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PREP TIME10 mins
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COOK TIME0 mins
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TOTAL TIME2 hrs 15 mins
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SERVING8 People
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VIEWS10
A dazzlingly bright and creamy Kumquat Pie, a delightful no-bake dessert featuring the unique citrusy-tart flavor of kumquats. This refreshingly cool pie is perfect for a warm day, offering a vibrant twist on classic citrus desserts.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate54 g
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Cholesterol17 mg
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Fiber1 g
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Protein5 g
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Saturated Fat9 g
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Sodium233 mg
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Sugar42 g
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Fat16 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
2 mins
In a large bowl, using an electric mixer, combine the sweetened condensed milk and thawed whipped topping. Beat until smooth and well combined. (2 minutes)
02
Step
2 mins
Gradually add the fresh lemon juice to the mixture, continuing to beat until the mixture begins to thicken. (1-2 minutes)
03
Step
1 mins
Gently fold in the kumquat puree until evenly distributed throughout the mixture. Be careful not to overmix. (1 minute)
04
Step
1 mins
Pour the kumquat mixture into the prepared graham cracker crust, spreading evenly to fill the crust completely. (1 minute)
05
Step
3 hrs
Cover the pie with plastic wrap and place in the freezer until firm, approximately 2 to 3 hours.
06
Step
7 mins
Before serving, remove the pie from the freezer and let it thaw for 5 to 10 minutes to soften slightly.
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RECIPE REVIEWS
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Please Rate
Moshe Kozey
Jun 27, 2025This pie was surprisingly easy to make and absolutely delicious! The kumquat flavor is so unique and refreshing.
Andreanne Braun
Jun 22, 2025My family loved this pie! I'll definitely be making it again for our next summer gathering.
Ruben Wisoky
Jun 21, 2025I was skeptical about kumquats in a pie, but this recipe changed my mind. It's a perfect balance of sweet and tart.