Mini Pumpkin Pot Pies


Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Serves: 8


Food Club Non-Stick Cooking Spray

4 cups Food Club Shredded Hash Browns, thawed

1 cup Food Club Shredded Sharp Cheddar Cheese

1 large egg, lightly beaten

3 tablespoons Food Club Sweet Cream Butter, Unsalted

3 tablespoons Food Club All-Purpose Flour

3 cups Food Club Whole Milk

1 (15-ounce) can ​Food Club 100% Pure Pumpkin puree

1/4 cup grated Parmesan cheese

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1 (24-ounce) bag Food Club Frozen Mixed Vegetables

1 (32-ounce) bag Food Club Frozen Tater Tots


  1. 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.
  2. 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.
  3. Divide mixture evenly between ramekins and top with frozen tater tots. 4. Bake for 15-20 minutes, or until bubbling and golden-brown on top.