Fresh mint leaves and additional kumquats, optional
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.