16 oz (2 containers) vegan cream cheese (I prefer the Tofutti brand)
1 cup evaporated cane juice sugar
1 teaspoon vanilla
2 tablespoons cornstarch
1 pint of whole kumquats (skin and all), seeded
lemon juice, optional, to taste
Vegan frozen crust
Preheat oven to 375 degrees Fahrenheit.
Blend all ingredients until smooth. Pour mixture into crust.
Bake for 45 minutes. Let cool, cover, and refrigerate.
Source of recipe: I revolutionized the key lime pie!