The formulation and process conditions for the pumpkin pudding were studied，and the product quality and hygiene index were determined.The results showed that the size of the particle diameter pumpkin 100 μm could obtain the pumpkin pudding and organization.pH 3.0 was good for the pumpkin pudding gel，the best formular for sugar-free pumpkin pudding preparation was pumpkin size∶xylitol∶carrageenan ratio for 60∶40∶1.The best formulation for sugar pumpkin pudding preparation was pumpkin∶sugar：carrageenan ratio was 70∶15∶7.5 Enrichment end was generally soluble solids content to 45%.Through the experiments of the final product conforms to the national standard.Pumpkin pudding with normal color，smell and taste，no odor，physical and chemical index and microbiology indicators also complied with the standards.