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!
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.
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.