Mexican Pumpkin Punch

In a large saucepan, mix water, sugar and cinnamon and bring to a boil, and cook over medium heat, stirring constantly. Until the sugar dissolves. Add the pumpkin and bring to a boil again. Meanwhile, remove the skin from the lemons and put them in a saucepan, cook for 15 minutes. Remove from heat and let cool for 2-3 hours, the pumpkin should completely settle to the bottom.
Strain the punch into a jug and put the cinnamon sticks in it again. Cool .
 When serving, pour pumpkin punch into glasses with ice, put a stick of cinnamon, pineapple slices, nuts and, if you want, rum in each.