14 ounce can sweetened condensed milk
1/2 cup freshly squeezed lemon juice
2/3 cup pureed kumquats
8-ounce container whipped topping, defrosted
9-inch pre-baked pie shell or graham cracker crust
Directions1. Combine sweetened condensed milk and lemon juice in a large bowl and beat on medium speed until it starts to thicken, approximately 2 to 3 minutes.
2. Add kumquat puree and beat on low speed until combined, stopping to scrape down the sides of the bowl with a spatula as necessary.
3. Fold in whipped topping and pour mixture into prepared crust.
4. Refrigerate pie overnight or for at least 2 hours before serving.