Aunt Rosemary's Kumquat Pie
Whether you’re a fan of traditional pies or looking for a new dessert experience, kumquat pie offers a deliciously unexpected flavor profile that’s sure to impress. With a citrusy zing and a creamy texture, it’s the perfect balance of sweet and tart. Let this recipe transport you to the sunny streets of Dade City, where the kumquats are fresh, the pies are legendary, and the flavors are unforgettable!
Ingredients
- 1 9" Baked Pie Crust
- 1 Cool Whip Whipped Topping 8 Oz.
- ⅔ Cup Pureed Kumquats
- 1 Can Sweetened Condensed Milk
- ½ Cup Lemon Juice
Instructions
Kumquat Refrigerator Pie
- Beat sweetened condensed milk and whipped topping.
- Add lemon juice and beat until thickened.
- Add pureed kumquats.
- Once combined, pour in pie shell and chill in refrigerator for several hours.
Kumquat Puree Preparation
- Wash fruit, cut in half and remove seeds.
- Place in blender or food chopper (A blender makes a finer puree). Do not cook.
- Use puree in recipes as called for or freeze in zip-lock bags or other freezer containers,
- Frozen kumquat puree can be stored for six months or more.
- When you use frozen puree, defrost and drain the excess liquid before using.