Mexican Pumpkin Punch
- 2 cups packed dark brown sugar
- 4 cinnamon sticks, preferably Mexican
- 1 29 -ounce can pure pumpkin (about 3 1/2 cups)
- 2 limes
- Splash of rum (optional)
- Pineapple chunks for serving (optional)
- Pecans, for serving (optional)
- Combine 12 cups water, the brown sugar and cinnamon sticks in a large pot and bring to a boil over medium-high heat, stirring until the sugar dissolves.
- Stir in the pumpkin and return to a simmer.
- Meanwhile, remove the zest from the limes in wide strips using a vegetable peeler; add the zest to the pot and simmer 15 minutes.
- Let cool, then refrigerate until the liquid is cold and the pumpkin pulp settles to the bottom, 2 to 3 hours.
- Working in batches, ladle the liquid into a fine-mesh strainer set over a pitcher (repeat if necessary to strain out all the pumpkin pulp).
- Discard the pulp and lime zest.
- Return the cinnamon sticks to the punch and refrigerate until ready to serve.
- Pour the punch into ice-filled glasses.
- Add rum, pineapple and/or pecans, if desired.
- Serve with the cinnamon sticks.
Prep Time: 20 minutes
Cook Time: 15 minutes
Yields: 8 – 12 servings