Mexican Pumpkin Punch
Serving size: 8-12 servings
- 12 cups water
- 4 cinnamon sticks (preferably Mexican)
- 1 can (29 oz, about 3 ½ cups) pure pumpkin
- 2 cups packed brown sugar
- 2 limes
- Splash of rum (optional)
- Pineapple chunks and/or pecans for serving (optional)
- Combine water, brown sugar, and cinnamon sticks in a large pot and bring to a boil over medium-high heat, stir until the sugar dissolves. Add 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.
- 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.
- To serve, pour the punch into ice-filled glasses. Add rum, pineapple and/or pecans, if desired. Garnish with the cinnamon sticks.
Nutrition per serving: 243 calories, 62 g carbohydrates, 4 g fiber, 2 g protein, 20 mg sodium, 57 g sugar.
Recipe from: foodnetwork.com