zest of 2 limes, cut into very thin strips
Cut the pumpkin into wedges about 3 to 4 inches wide. Cut across wedges to form slices about 1/4 inch wide; set aside.
Combine 2 cups of sugar, lemon juice, and zest in a medium bowl. Add pumpkin pieces; stir until well coated. Cover with plastic wrap refrigerate overnight.
Transfer mixture to a medium heavy-bottom saucepan; bring to a simmer over medium heat. Reduc heat to medium-low; cook, stirring occasionally, until pumpkin is translucent and sugar has formed a light-amber colored caramel, 1hour 10 minutes to 1 hour 15 minutes
Remove pumpkin from caramel ith a slotted spoon, and dry on a rack set over a cookie sheet for at least 12 hours, turning the pumpkin pieces once or twie.
Place remaining cup sugar in a medium bowl. add several piece of candied paumpkin to the bowl at a time; coat in the sugar. Transfer to abowl to serve, or stor in a container for several days.
