Mexican Pumpkin Punch

Total Time:
35 min
Prep:
20 min
Cook:
15 min

Yield:
8-12 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 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 and/or pecans, for serving (optional)
Directions
  • 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.

  • Photograph by Andrew Mccaul


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