Mini Pumpkin Pot Pies
published Monday, November 9, 2020
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 15minutes 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.