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 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. 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 and/or pineapple chunks. Serve with cinnamon sticks.
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|Serving Size: 1 Serving (149g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 1 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 99.9mg||3 %|
|Potassium 191.4mg||5 %|
|Total Carbohydrate 86.6g||25 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 82g|
|Protein 0.8g||1 %|
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Calories per serving: 332
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