Tart, sweet and incredibly easy, this Kumquat Pie recipe is sure to become a new family favorite! With an amazingly creamy filling and delicious graham cracker crust, it’s quick and straightforward to make and doesn’t require any baking!
If you are like most folks in Florida during the winter with citrus trees full of fruit, you are always on the lookout for ways to incorporate these healthy balls of deliciousness into your recipes.
Well, today, I have the answer to your prayers and it’s a recipe that will knock your socks off. Not only is this kumquat pie a pie you have to try, but you also won’t believe how simple it is to make.
What does a kumquat pie taste like?
If you have never tasted this tiny fruit, you might be wondering what exactly does the pie taste like. It has its own unique flavor, but I think the taste is a little like a cross between a key lime pie and a lemon meringue pie.
The hardest part of making this flavorful refrigerator pie is removing the seeds from the kumquats. I will tell you that for a tiny fruit they have more seeds than you ever thought was possible.
However, the seeds are relatively easy to pop out with the pointed end of a wooden skewer. It only took me a little over ten minutes to remove the seeds from four cups of fruit. After that, I threw the kumquats, peel and all, into my trusty food processor and it made short work of turning the fruit into a tasty puree.
All you ever wanted to know about kumquats:
Kumquats are the exact opposite of most citrus fruit. That’s because you can either pop the whole fruit in your mouth or eat the peel, which is sweet, instead of the tart fruit inside.
A native of China, it’s a little fruit with a funny name. Kumquats are about the size of a fifty-cent piece and look a little like a miniature orange. Fortunately for us, they thrive in South Georgia and Florida.
The little town of St. Joseph, Florida, which is near Dade City in Pasco County, is known as the kumquat capital of the world. Dade City even hosts an Annual Kumquat Festival every year in late January, in case you want to help celebrate this prolific fruit.
If you like fruit pies as we do, I think you might also like these popular recipes on my blog:
- Cranberry Pie with Orange Marmalade
- Old-Fashioned Strawberry Pie
- Homemade Pear Pie
- Southern Style Fresh Peach Pie
- Classic Southern Style Blackberry Pie
Need more pie recipes or other dessert suggestions, check out all of my dessert recipes here.
What’s in it?
Besides kumquats and a graham cracker crust, you will need a can of sweetened condensed milk, some fresh lemon juice and a carton of frozen whipped topping. That’s it!
How to remove the seeds:
Cut the fruit in half and remove the seeds. I used a wooden skewer with a point, and it was easy to pop them out.
Place the fruit in a food processor and puree until the mixture is relatively smooth. You should have about one cup of pureed fruit.
How to make the pie filling:
Whisk together the pureed fruit, sweetened condensed milk, lemon juice, and the whipped topping in a medium-size bowl.
Pour the filling into the graham cracker crust and chill for two to three hours before serving.
When chilled, slice and serve. Optional, garnish with a dollop of whipped cream and sliced candied kumquat peels.
I used a purchased deep-dish graham cracker crust (the kind that says it has two extra servings).
If you prefer, you can easily make your crust by combining 1-1/2 cups graham cracker crumbs, five tablespoons of butter, and 1/3 cup of granulated sugar. Press the mixture firmly into the bottom of the dish or pan and slightly up the sides. Make sure it is tight and compact. Chill for two hours and then add the filling.
You can also substitute homemade whipped cream for the frozen whipped topping. To make it, use your electric mixer to whip up one cup of heavy whipping cream with two tablespoons of confectioners’ sugar and one teaspoon of vanilla extract. Continue whipping until the mixture forms medium peaks, which should take about three to four minutes.
Kumquat Pie will keep covered in your refrigerator for three to four days. Or, you can freeze it for several weeks.
To make candied kumquat slices for garnish. Slice two or three kumquats thinly and remove the seeds. Add to a small saucepan along with 1/4 cup of sugar and 1/2 cup of water. Simmer over low heat for six-seven minutes. Use a slotted spoon and remove the slices from the syrup when the peels are translucent and tender.
★ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
Thank you so much for visiting Grits and Pinecones!
The Best Kumquat Pie - Easy and Delicious!
- 4 cups kumquats
- 14 oz sweetened condensed milk
- 1/3 cup lemon juice fresh
- 8 oz frozen whipped topping thawed
- Optional garnish: whipped topping and candied kumquat slices
- Cut the fruit in half and remove the seeds. I used a wooden skewer with a point, and it was easy to pop them out.
- Place the fruit in a food processor and puree until the mixture is relatively smooth. You should end up with bout one cup of pureed fruit.
- Whisk together the pureed fruit, sweetened condensed milk, lemon juice, and the whipped topping in a medium-size bowl.
- Pour the filling into the graham cracker crust and chill for two to three hours before serving.
- Optional, garnish the slices with a dollop of whipped cream and sliced candied kumquats.