1 baked pie crust, 9″
1 (8 oz.) Cool Whip whipped topping
2/3 cup pureed Kumquats
1 can condensed milk
1/2 cup lemon juice


1.  Beat condensed milk and whipped topping.
2.  Add lemon juice and beat until thickened.
3.  Add pureed kumquats.
4.  Pour in pie shell.
5.  Chill in refrigerator for several hours before serving

RECIPE SUBMITTED BY:  Kumquat Growers, Inc.
PHOTO SUBMITTED BY:  Kumquat Growers, Inc.

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