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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.

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