0
Reserve a time for your order.

Mini Pumpkin Pot Pies

Servings: 8

This Mini Pumpkin Pot Pies recipe is a fun Fall vegetarian dish your family will love. Prep ahead for a quick dinner this week.

Ingredients

Directions

Step 1

Preheat oven to 375°F.

Step 2

Coat 8 ramekins with cooking spray.

Step 3

In a large bowl mix together hash browns, cheddar cheese and beaten egg until thoroughly combined.

Step 4

Press 1/2 cup of hash brown mixture into each ramekin to create a crust.

Step 5

Bake in preheated oven for 15minutes or until light golden brown.

Step 6

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.

Step 7

Divide mixture evenly between ramekins and top with frozen tater tots.

Step 8

Bake for 15-20 minutes, or until bubbling and golden-brown on top.

Similar Recipes

This Berries & Cream French Toast Bake is the ultimate easy, make-ahead dish for brunch or holiday gatherings, blending sweet berries and rich cream with fluffy French toast for a delicious start to any celebration.
In just 20 minutes, you can enjoy a Spicy Thai Chili Tuna Wrap, combining the zing of Bumble Bee Spicy Thai Chili Seasoned Tuna with a bounty of fresh veggies in a wholesome wrap.
Enjoy a tender Certified Angus Beef Strip Steak alongside a rich and creamy risotto, loaded with mushrooms, parmesan cheese, and a punch of pepper for a cozy, upscale meal at home.
Quick and flavorful, the Asian Pierogy Stir Fry is a creative twist on a classic, blending Mrs. T’s® Pierogies with the zest of Asian cuisine, all in just 30 minutes.