Allergy Associates of La Crosse / Recipes / Mexican Pumpkin Punch

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)


  1. 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.
  2. 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.
  3. 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.
  4. 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.

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