Looking to pump up your pumpkin party and impress your pumpkin-pumped party people? Bunnies, Mileys, superheroes and giant angry birds alike, will unanimously approve of these sweetly spiced, homemade munchie foods.

First: Pumpkin Puree
This puree will serve as the pumpkin flavoring and texturizing agent for all following recipes:
Cut  just the top off of your newly acquired squash and be careful not to expose the ooey-gooey. Next, cut down the middle. Remove seeds and slime, set aside and cut the pieces in half.  Place the four pieces on a baking sheet and roast at 350 degrees for 45 minutes. After, the outer skin should easily peel off, leaving only soft, mushy goodness. Puree in a blender, food processor or that Magic Bullet your mom swore you’d use. Refrigerate or freeze until needed. If kept frozen, you can keep it for up to a year.

Pumpkin Pancakes
Start your day of pumpkin party planning with these lovely-scented, delicious fall time flapjacks. For every cup of pancake mix, add 1/3 cup of your newly made pumpkin puree. Dash in both cinnamon and nutmeg for flavor and prepare as directed for the mix. Enjoy with butter and syrup, whipped cream or peanut butter.

Miniaturized Pies
Just like the seasonal pumpkin pie favorite, but petite! Line a cupcake pan with wrappers and in the bottom of each, press a graham cracker crust, softened butter, crushed graham crackers and a little brown sugar thoroughly forked together in a bowl. With a hand mixer, combine two cups of your pumpkin puree, two eggs, 3/4 cup of sugar, cinnamon, nutmeg and ginger. Then, gradually stir in evaporated milk. Pour over each mini crust half full. Bake at 425 degrees for 15 minutes, followed by 45 minutes at 350. Let cool and be cool- to all of your stoked house guests, that is. Serve with Cool Whip on the side.

Pumpkin Fluff
Fluff off, dude with”famous 7-layer dip.” Two cups of pumpkin puree, one container of Cool Whip, a package of instant vanilla pudding, cinnamon and nutmeg for bold flavors. Fold in the Cool Whip after combining the other ingredients, refrigerate and serve with graham crackers. Withstand irritation as guests begin gathering around with spoons and wiggling fingers.

DIY Pumpkin Liqueur
Ain’t no party like a pumpkin party ‘cuz a pumpkin party… has pumpkin alcohol. Obviously. Boil two cups of sugar into two cups of water. Add a half cup of your puree, five cinnamon sticks, a whole clove and two teaspoons of both ground ginger and nutmeg, reduce heat and simmer for 15 minutes. Run through a cheesecloth to extract solids, let cool and combine with two cups of vodka. Store in a sealed container for at least two days before serving.

Pumpkin Soup
The perfect, post pumpkin party snack. Bring to boil three cups of chicken stock, two cups of your puree, chopped onion, thyme, garlic, salt and pepper in a large pot. Reduce heat and simmer for 30 minutes. In a blender, further puree the heated mixture. Simmer for another 30 minutes, adding in 1/4 cup of heavy cream. Cuddle up and enjoy.