Mexican Pumpkin Punch

1. 1

   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.

2. 2

   Stir in the pumpkin and return to a simmer.

3. 3

   Meanwhile, remove the zest from the limes in wide strips using a vegetable peeler; add the zest to the pot and simmer 15 minutes.

4. 4

   Let cool, then refrigerate until the liquid is cold and the pumpkin pulp settles to the bottom, 2 to 3 hours.

5. 5

   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).

6. 6

   Discard the pulp and lime zest.

7. 7

   Return the cinnamon sticks to the punch and refrigerate until ready to serve.

8. 8

   Pour the punch into ice-filled glasses.

9. 9

   Add rum, pineapple and/or pecans, if desired.

10. 10

    Serve with the cinnamon sticks.

11. 11

    Photograph by Andrew Mccaul

* Per serving · 4 servings · Values may vary.

No additional tips available.