Reserve a time for your order.

Mini Pumpkin Pot Pies

published Monday, November 9, 2020

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.



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 family-pleasing dinner is a classic elbow macaroni and tomatoes dish that is quick and easy to prepare with ingredients you probably already have in your pantry!
Our Chipotle Coffee Braised Brisket recipe is tender and moist with a kick of spicy flavor the whole family will enjoy.
Quick, easy and delicious Salmon dinner idea for tonight!
This flavorful grilled boneless pork chops with grilled peaches makes a perfect summer meal.