Mini Pumpkin Pot Pies - Food Club

Ingredients

• Non-stick cooking spray
• 4 cups shredded hash browns, thawed
• 1 cup shredded sharp cheddar cheese
• 1 large egg, lightly beaten
• 3 tablespoons sweet cream butter, unsalted
• 3 tablespoons all-purpose flour
• 3 cups whole milk
• 1 (15-ounce) can ​100% pure pumpkin puree
• 1/4 cup grated parmesan cheese
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 (24-ounce) bag frozen mixed vegetables
• 1 (32-ounce) bag frozen tater tots
• Divide mixture evenly between ramekins and top with frozen tater tots.
• Bake for 15-20 minutes, or until bubbling and golden-brown on top.