Creamy, delicious kumquat pie! What could be more spring-y? It’s a luscious no-bake pie with a fresh, bright, citrusy flavor in a whipped, sweet cream cheese filling nestled in a graham cracker crust.
The creamy and fluffy texture of the filling perfectly complements the bright and zesty taste of the kumquats, making this a truly delicious and unforgettable dessert.
Read More: Strawberry Cream Cheese Jello Pie | Raspberry No Bake Cheesecake
Why You’ll Love This Kumquat Pie Recipe
- The unique balance of sweetness and tartness makes it an interesting, exotic choice of pie.
- Kumquats have a lovely, fragrant aroma.
- The cool and creamy texture is so satisfying.
- Kumquats are packed with vitamins and antioxidants.
- Fun fact for kumquat fans: California has the largest number of kumquat growers. Florida is second, and there’s an annual Kumquat Festival in Dade City, Florida (Pasco County). Mark your calendar for January 27, 2024.
Kumquat Pie Ingredients
- 8 oz whole kumquats
- Prepared graham cracker crust – if you’re ambitious, you can make your own, but the store-bought graham cracker crusts make life so easy!
- Sweetened condensed milk
- Cream cheese – make sure it’s softened
- Fresh lemon juice – you could use bottled in a pinch, but fresh is always better.
- Whipped topping – thawed
How to Make Kumquat Pie
Step 1: Cut the kumquats in half and remove the seeds with the tip of a knife. Removing the seeds is tedious but not difficult.
Puree about three-fourths of kumquats in a food processor to make a kumquat puree. You’re looking for about 2/3 cup.
Step 2: With mixer, beat together cream cheese and condensed milk until smooth. Add lemon juice, then continue beating until mixture is thickened. Stir in pureed kumquats, then fold in whipped topping.
Step 3: Pour into pie shell and chill for 2-3 hours.
Step 4: Slice and quarter the remaining fresh kumquats (or chop into smaller pieces) and use them to garnish the pie before serving.
Frequently Asked Questions
After washing, just pop them in your mouth! The skins are sweet and the juice brings the citrus pucker.
Technically, you don’t need to remove the seeds, but for the sake of creaminess, I do remove them for kumquat pie.
Absolutely! It can be frozen for up to 6 months. Defrost before using and drain off extra liquid.
Cover with plastic wrap and store in the refrigerator for up to 3 days.
No, this kumquat pie does not freeze well due to the creamy filling.
More Recipes to Try
- 14 oz can sweetened condensed milk
- 8 oz cream cheese softened
- ½ cup lemon juice freshly squeezed
- 8 oz frozen whipped topping
- 8 oz fresh kumquats divided
- 9-inch prepared graham cracker crust
- Cut the kumquats in half and remove the seeds with the tip of a knife. It’s tedious but not difficult.
- Process about three-fourths of the kumquats in a food processor or blender to make puree. You’re looking for about 2/3 cup puree.
- With mixer, beat together cream cheese and condensed milk until smooth. Add lemon juice, then continue beating until mixture is thickened. Stir in pureed kumquats, then fold in whipped topping. Pour into pie shell and chill for 2-3 hours. Garnish with fresh kumquats, as desired. Store pie in refrigerator.
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