Mini Pumpkin Pot Pies
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Serves: 8
Ingredients:
- Non-stick cooking spray
- 4 cups shredded hash browns, thawed
- 1 cup shredded sharp cheddar cheese
- 1 large egg, lightly beaten
- 3 tablespoons sweet cream butter, unsalted
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 1 (15-ounce) can 100% pure pumpkin puree
- 1/4 cup grated parmesan cheese
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 (24-ounce) bag frozen mixed vegetables
- 1 (32-ounce) bag frozen tater tots
How to Make:
- Preheat oven to 375°F. Coat 8 ramekins with cooking spray. In a large bowl mix together hash browns, cheddar cheese and beaten egg until thoroughly combined. Press 1/2 cup of hash brown mixture into each ramekin to create a crust. Bake in preheated oven for 15 minutes or until light golden brown.
- While crusts bake, melt butter over medium heat in a large skillet. Whisk in flour and cook, stirring frequently, for 2 minutes. Gradually whisk in milk until smooth. Bring to a boil then reduce heat to low. Stir in pumpkin puree, parmesan cheese, salt and pepper until combined. Add mixed vegetables and simmer for 2 minutes.
- Divide mixture evenly between ramekins and top with frozen tater tots.
- Bake for 15-20 minutes, or until bubbling and golden-brown on top.
