Kumquat Pie Recipe Dade City

KUMQUAT PIE

Kumquat Pie image

Try this surprising, refreshing refrigerator/freezer pie made with kumquat puree.

Provided by Bonnie

Categories Desserts Pies No-Bake Pie Recipes

Time 2h15m

Yield 8

Number Of Ingredients 5

Ingredients

1 (14 ounce) can sweetened condensed milk
1 (8 ounce) tub frozen whipped topping (such as Cool Whip®), thawed
½ cup lemon juice
⅔ cup kumquat puree
1 (9 inch) prepared graham cracker crust

Steps:

Beat condensed milk and whipped topping together in a bowl with an electric mixer. Add lemon juice and beat until thickened. Stir in kumquat puree. Pour into the pie crust.
Freeze until firm, 2 to 3 hours. Let thaw for 5 to 10 minutes before serving.

Nutrition Facts : Calories 386 calories, Carbohydrate 53.9 g, Cholesterol 16.7 mg, Fat 16.3 g, Fiber 0.7 g, Protein 5.2 g, SaturatedFat 8.8 g, Sodium 233.2 mg, Sugar 41.7 g

KUMQUAT REFRIGERATOR PIE

Kumquat Refrigerator Pie image

Fluffy, tart and sweet, this kumquat pie will have everyone loving these tiny citrus gems. Henrietta Brumbaugh, Hiawassee, Georgia

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 6

Ingredients

3/4 pound kumquats
1 can (14 ounces) sweetened condensed milk
1 carton (8 ounces) frozen whipped topping, thawed
1/2 cup lemon juice
1 frozen pie shell, baked
Fresh mint leaves and additional kumquats, optional

Steps:

Rinse kumquats; cut in half and remove seeds. Place in a blender; cover and process until pureed. Strain, discarding skins and pulp., In a large bowl, beat the puree with milk and lemon juice until blended. Fold in whipped topping. Transfer to pie shell. Refrigerate for at least 4 hours. Garnish with mint and additional kumquats if desired.

Nutrition Facts :

KUMQUAT REFRIGERATOR PIE

Kumquat Refrigerator Pie image

Another recipe for me to try out with my next bumper crop of kumquats. Cooking time is actually chilling time.

Provided by Mercy

Categories Pie

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

1 9-inch baked pie crusts or 1 graham cracker crust
8 ounces cool whip dessert topping (or equivalent whipped cream)
2/3 cup kumquat, pureed
1 can sweetened condensed milk
1/2 cup lemon juice

Steps:

Beat the condensed milk with the whipped topping.
Add the lemon juice and beat until thickened.
Add the kumquats, pour in pie shell and chill in refrigerator for several hours.

Nutrition Facts : Calories 336.5, Fat 13.6, SaturatedFat 5.6, Cholesterol 22.7, Sodium 207, Carbohydrate 48.1, Fiber 0.4, Sugar 36.8, Protein 6.8

KUMQUAT AND CHOCOLATE CHEESECAKE

Kumquat and Chocolate Cheesecake image

We have a variety of fruit trees in our yard, including an orange and a kumquat tree. When I was thinking of what to make with the fruit besides preserves, cheesecake came to mind. This treat has a classic Christmastime combination of chocolate and citrus. -Johnna Johnson, Scottsdale, Arizona

Provided by Taste of Home

Categories Desserts

Time 1h55m

Yield 12 servings.

Number Of Ingredients 11

Ingredients

2-1/2 cups crushed gingersnap cookies (about 50 cookies)
1/3 cup butter, melted
7 ounces semisweet chocolate, chopped
2/3 cup heavy whipping cream
1 medium navel orange
2-3/4 cups whole-milk ricotta cheese
1/4 cup packed dark brown sugar
1 teaspoon vanilla extract
3 large eggs, lightly beaten
2 tablespoons finely chopped kumquats (about 4)
Semisweet chocolate curls, sliced kumquats

Steps:

Preheat oven to 350°. In a bowl, combine gingersnaps and butter. Press onto the bottom of a greased 8-in. springform pan. Refrigerate while preparing filling., Place chopped chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Cool slightly., Finely grate enough zest from orange to measure 4 teaspoons. Cut orange crosswise in half; squeeze juice from orange. In a large bowl, beat ricotta cheese and brown sugar until smooth. Beat in chopped kumquats, orange juice, zest, vanilla and cooled chocolate mixture. Add eggs; beat on low speed just until combined. Pour over crust. , Place pan on a baking sheet. Bake until edges are lightly browned and top is dry to the touch (center 5 inches of cheesecake will not be set), 70-80 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. Top cheesecake with chocolate curls and thinly sliced kumquats.

Nutrition Facts : Calories 435 calories, Fat 25g fat (15g saturated fat), Cholesterol 98mg cholesterol, Sodium 279mg sodium, Carbohydrate 36g carbohydrate (18g sugars, Fiber 2g fiber), Protein 11g protein.

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