Trader Joe’s does seasonal fall products like no other grocer. The popular chain’s pumpkin game is simply unmatched. I threw a cozy fall party to kiss summer goodbye, and with these six recipes, you can too.

Impress your guests with easy-to-throw-together cocktails and dishes including pumpkin spice espresso martinis, apple cider sangria, pumpkin nachos, hearty sausage stew, lentil dip and pumpkin nachos. My pumpkin-lovin’ pals were begging for the recipes before they left with full bellies (and slightly lowered inhibitions). And the best part? You can purchase every single ingredient at your local Trader Joe’s.

Pumpkin ravioli

This savory dish can work as a main or a side, depending on how much food you make and how many guests you are serving. The ravioli, sauce and toppings are savory and rich, and the sprinkle of candied pecans adds a nice sweet and crunchy pop.

INGREDIENTS

5 tablespoons butter

6 or 7 sage leaves, coarsely chopped

1 package mushrooms (bella or crimini), sliced or chopped

Olive oil

1 package pumpkin ravioli (adjust for number of guests; each package could serve 1-2)

1 shallot, sliced

Parmesan cheese

Goat cheese crumbles

Candied pecans

DIRECTIONS

1. Bring a pot of water to a boil.

2. Start your browned butter and sage sauce. Add butter to a pan on medium-high heat and let it get foamy and fragrant before you add sage leaves. Bring the heat down to low and give your pan a few swirls over the next 15 minutes.

3. While your butter browns, grab another pan and add your mushrooms. After a minute or so, add splash of olive oil and give your pan a shake to coat the mushrooms. Let those get brown around the edges.

4. Throw your ravioli into your boiling water. These should only take a few minutes and are typically done when they rise to the top of the pot.

5. Add your sliced shallot to your browned butter sauce and let these get nice and translucent while your ravioli cooks.

6. When your ravioli is done, use a slotted spoon to transfer it to the pan with the brown butter sauce. Give your pan a few shakes to get the ravioli coated. Sprinkle it with Parmesan cheese and give another shake. Transfer to plate.

7. Top your ravioli with the mushrooms, a few cracks of your salt grinder, some goat cheese crumbles and the chopped candied pecans, and ... voila!

Apple cider sangria

This sangria is sneaky! You’d never guess it was so boozy by the taste — the cider and cinnamon sticks make it go down easy. But imbiber be warned: one or two glasses and you’ll be belting “I put a spell on you” for all your friends.

INGREDIENTS

1 apple

3 cinnamon sticks

1 bottle pinot noir

3/4 cup Pierre Duchene Napoleon Brandy

3/4 cup Grand Marnier

2 cups Trader Joe’s spiced apple cider

1 orange

DIRECTIONS

1. Cut up your apple into cute little chunks and throw them in a pitcher. Add 3 cinnamon sticks.

2. Uncork your pinot noir and dump the entire bottle into the pitcher.

3. Add the brandy and Grand Marnier, then the cider.

4. Cut an orange and squeeze in the juice (add some rind if you like for an extra citrus kick).

5. Cover the pitcher and stow in the fridge for at least 3 hours.

Cheers!

Pumpkin nachos

These are nacho’ typical nachos! When I told my friends I was making pumpkin nachos, they were skeptical. Why would anyone deviate from the standard delicious nachos they serve at your favorite Mexican spots? But I promise you, these are special. I got the idea when I tried Trader Joe’s pumpkin chips, then I spotted the corn salsa and goat cheese and the rest unfolded from there. The result: a fall party platter.

INGREDIENTS

2 bags Trader Joe’s pumpkin tortilla chips

1 package pepper Jack cheese

1 package shredded Swiss and Gruyère cheese blend

2 jars Trader Joe’s corn and chile tomato-less salsa

1 package goat cheese crumbles

Pick a protein (or go veggie; they’re just as good without): Fried pancetta, beef sirloin roast or pulled pork are Trader Joe’s options.

1 package sour cream

DIRECTIONS

1. Preheat oven to 375 degrees.

2. Spread pumpkin tortilla chips across a baking sheet and cover with Jack and Swiss/Gruyère cheeses. Bake in the oven until the cheeses are melted and begin to bubble and brown on top.

3. Top with the corn and chile salsa, goat cheese crumbles, your protein of choice and sour cream.

Lentil dip with pita chips

This dip is such a crowd-pleaser! It’s hearty and filling and yet compulsively snackable.

INGREDIENTS

1 package lentils (found in the refrigerated vegetable section of the store)

1 package feta cheese

1 package bruschetta (found near the refrigerated dips)

Olive oil

2 packages of pita chips

DIRECTIONS

1. Grab a serving bowl and dump in your lentils first and break them up with a fork.

2. Add the entire package of feta and bruschetta.

3. Add drizzle of olive oil.

4. Stir until combined.

5. Serve with pita chips for dipping.

Italian sausage stew

This is the easiest soup you will ever make. It’s packed with flavor, requires only one pot and takes about 25 minutes to whip up. I’ve made it a dozen ways — sometimes I throw in some kale, sometimes cauliflower and sometimes pasta — but really, the base soup works fine.

INGREDIENTS

Olive oil

1 package hot Italian sausage

1 package sweet Italian sausage

2 cans white northern beans

2 cans diced tomatoes

1 or 2 packages beef and/or vegetable broth

1 package mozzarella cheese pearls

1 package Parmesan cheese

1 package fresh pasta (optional)

Cook’s notes: How much broth you use depends on how soupy you like your stews. I’ve used beef or vegetable or a package of both, and all turn out great.

DIRECTIONS

1. Add generous drizzle of olive oil to a pot and heat on medium-high heat. Add both your hot and sweet Italian sausage. I’ve found it’s easiest to cut a slit in the sausage casing, squeeze the sausage into the pot and then break it up with a spatula as it browns.

2. While your sausage cooks, strain 2 cans of white northern beans and set aside.

3. When your sausage is just about cooked through, add 2 cans of diced tomatoes, juice and all. Stir to combine and let simmer for 2 minutes.

4. Add beans. Stir to combine.

5. Throw in your broth. Stir to combine and let simmer for 5-10 minutes.

6. If you decide to use fresh pasta, add to the pot once the broth has heated to a simmer. Let cook in the broth for about 4 or 5 minutes, depending on the pasta you choose (there should be a cook time suggestion on the package). Lower heat once pasta is cooked al dente.

7. Ladle your soup into serving bowls and add your mozzarella pearls. Give a little stir so they become incorporated into the stew.

8. Top with Parmesan cheese.

Pumpkin spice espresso martini

We used to know the season was changing when leaves turned from green to orange. Now, autumn’s most ubiquitous symbol is the pumpkin spice latte. As I do with most flavors that I love, I thought, hmmm, how can I make this a martini?

INGREDIENTS

1 1/2 ounces espresso (If you don’t have an espresso machine handy, Trader Joe’s sells a great triple shot espresso and cream.)

1 1/2 ounces vodka

1 ounce coffee liqueur

1 ounce Trader Joe’s pumpkin spice cream liqueur

Pumpkin pie spice

A few coffee beans for garnish

DIRECTIONS

1. Grab a cocktail shaker and add some ice.

2. Add all of your booze and espresso.

3. Shake it up and pour into a martini glass or coupe.

4. Garnish with a sprinkle of pumpkin pie spice and a few coffee beans.

5. Dance around the house singing, “That’s that me espresso.”