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, this kumquat dessert is 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 recipes for kumquats and ways to incorporate these healthy balls of deliciousness into your recipes.
Well, today, I have the answer to your prayers, and it’s a kumquat dessert recipe that will knock your socks off. Not only is this creamy kumquat pie one you have to try, but with only five ingredients and five steps, you won’t believe how simple it is to make.
The hardest part of making this flavorful refrigerator pie is removing the seeds from the kumquats. They have more seeds than you ever thought was possible for a tiny fruit.
Here’s what’s in it
- Kumquats – are easy to grow and very prolific. They look like tiny oranges, and unlike most citrus, you can eat the whole fruit, skin and all. They have a unique taste all their own.
- Graham cracker crust – I used a purchased graham cracker crust to save time. Be sure to buy a deep dish or the kind that says extra servings, so it will be large enough to hold all of the delicious filling.
- Sweetened condensed milk – something magical happens with you combine the kumquat puree’s unique sweet/tart flavor with this heavenly rich concoction.
- Lemon juice – adds another citrusy note to this delicious kumquat dessert.
- Frozen whipped topping – makes this pie light as air. Cool Whip is a popular brand, but you can use any brand you like. I have not tested this recipe with the light or sugar-free versions, but I think they should be fine.
Here’s how to make it
- To remove the kumquat seeds, cut the fruit in half. Then use a wooden skewer or another tool with a sharp point, and pop them out. While most seeds are apparent, you might have to dig around a bit to find the hidden ones.
- Place the seeded fruit in a food processor and puree until the mixture is smooth. Set aside. You should have about one to two cups of pureed fruit.
- To make the pie filling, whisk together the pureed fruit, sweetened condensed milk, lemon juice, and the whipped topping in a medium-sized 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.
Frequently asked questions
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 are easy to grow, and they thrive in South Georgia and North Florida.
The little town of St. Joseph, Florida, 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 if you are in the area and want to help them celebrate. 
Kumquats are the exact opposite of most citrus fruit. That’s because the entire fruit is edible, even the skin. When ripe, the skin is citrusy sweet, and the pulp is tart, more like a cross between an orange and a lemon. You can eat the whole fruit or just eat the peel.
If you have never tasted this tiny fruit, you might be wondering what exactly this distinctive pie tastes like. The taste is a cross between a key lime pie, a lemon meringue pie, and a creamsicle.
To make candied kumquat slices, slice two or three kumquats thinly and remove the seeds. Add to a small saucepan along with one-fourth cup of sugar and one-half cup of water. Simmer over low heat for six-seven minutes. Use a slotted spoon, remove the syrup slices when the peels are translucent and tender, and let drain on a paper towel.
Kumquat Pie will keep stored in your refrigerator for three to four days. It may start to weep after about the third day, but it will still be delicious. Or, you can freeze, tightly covered for several weeks.
Kumquats are bright orange when they are ripe. Green fruit will not ripen after being picked, so leave the unripened fruit on the tree if you have a tree. Unlike most citrus, even after ripening, kumquats will last much longer on the tree than they will in the fridge, so it’s best to let them stay there until you are ready to use them.
Sharon’s tips
- 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 one and one-half cups of graham cracker crumbs, five tablespoons of butter, and one-third 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.
- Depending on the size of your fruit, four cups of whole kumquats will produce anywhere from one to two cups of puree after processing it in a food processor. This recipe is very versatile and works well with anywhere from one to two cups of fruit puree. If you end up with two cups, you can either add it all to one pie or double the rest of the ingredients and make two pies.
More fruit pie recipes
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
- Fresh Peach Pie Recipe
- Classic Southern Style Blackberry Pie
Need more pie recipes or other dessert suggestions, check out all of my dessert recipes here.
★ 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!
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The Best Kumquat Pie Recipe
Equipment
- Food processor
Ingredients
- 4 cups ripe kumquats whole
- 14 ounces sweetened condensed milk
- ⅓ cup lemon juice fresh
- 8 ounces frozen whipped topping thawed
- Optional garnish: whipped topping and candied kumquat slices
- 1 graham cracker crust purchased, deep dish
Instructions
- To remove the kumquat seeds, cut the fruit in half. Then use a wooden skewer or another tool with a sharp point, and pop them out. While most seeds are apparent, you might have to dig around a bit to find the hidden ones.
- Place the seeded kumquats in a food processor, and puree until the mixture is relatively smooth. You should end up with anywhere from one to two cups 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.
Notes
Nutrition
**This recipe was updated on January 10, 2022, with new photos, the addition of a FAQ section, and expanded tips.
Dougal
Recipe turned out great… I have tried many recipes to use up my kumquats but this is the first that I actually enjoyed & will make again next year.
I topped the pie slices with reddi-wip and candied kumquats.
Michael Barian
I followed your recipe and the measurements are perfect!
The 4 cups of Kumquats yielded exactly 2 pureed cups.
I measured out 8 ounces of whipped topping and that helped as well.
Can’t wait to try it tomorrow!
Anita
I had a really hard time with this recipe.
4 cups of seeded kumquats yielded 3 cups of puree.
I wanted to make 2 pies anyway so I’ve split it in half and worked with the first batch. I have bought a 16 oz whipped topping tub for this recipe. Scooped half of the container (=8oz.) in the bowl. And it filled the pie but couldn’t fit the amount. So much left over! Onto the second batch… Instead of 8 oz I used fluid ounce on the whipped topping, which is about quarter of the package bought.
It might be nice to say add as much puree to make 7 cups.
As I have a feeling it asked for the right amount of whipped topping it’s just that my kumquats yielded a lot more pulp than author’s. Even split into 2 it exceeded the amount by 1/2 cup more of what she stated. But if that’s not the case “1 cup of whipped topping” is less confusing and would have helped me.
By the time I have gotten around to put these up in the fridge the first pie was already set in it’s shell at room temp. The cream filling off my bowl was delicious! Thank you!
Sharon Rigsby
Hi Anita, I’m so sorry you had problems with this recipe. I made this pie again today to check my measurements, and this time I ended up with two cups of puree. I’m assuming that the difference has something to do with the size of the ripe kumquats. I added both cups to the other ingredients as listed. It still worked perfectly. So anything between one and two cups works. I’m not sure how you ended up with three cups, which I agree would be too much for one pie. I am also glad you enjoyed it, and you got two pies which is a bonus in my book!
All the best,
Sharon