Pumpkins are very versatile in their uses for cooking. Most parts of the pumpkin are edible, including pulp and the fleshy shell (peel). Three pumpkin cultivars (Cucurbita maxima D.) namely: Kafr El-Battikh-2 (KB),
El-Zarka (EZ) and Faraskour (FK), cultivated in Assiut, Egypt were studied for their pectin, beta carotene and - tocopherol contents. The pectin content was determined spectrophotometrically, -carotene and -tocopherol were determined by HPLC. Pectin content ranged from 7.17 to 27.33 mg galacturonic acid/100
g D.W for both pulp and peels of the fruit. The beta carotene was found in substantial amounts which ranged between 1374.57-3313.46 µg/100g for pulp and 145.39-493.15 µg/100g for peel on dry weight basis. The -tocopherol content of the samples under study was ranged from 167.30 to 1547.35 µg/100g D.W. Significant differences (P<0.05) were observed among the cultivars for pectin, -carotene and -tocopherol contents. In this study, the pumpkin jam was prepared from pumpkin pulp with 100% and 50% sugar, while hard sweet biscuit was prepared by partially replacing the wheat flour (72% extraction) with 10% and 20% of pumpkin
peel. Sensory evaluation was conducted to evaluating the jam and biscuits. The results showed that there were a significant differences (P<0.05) in all sensory attributes among jam samples, also between the biscuits supplemented with 10% and 20% of dried pumpkin peel. The results showed that consumption of whole pumpkin fruits without peeling can enhance the amounts of pectin, vitamins A and E consumed. Also, the significance of the study is to produce pumpkin jam or biscuits that will give desirable characteristics that will be accepted by consumer.