A study was conducted on preparation of pumpkin candy to find out a suitable recipe acceptable to the consumers. The experiment was conducted in completely randomized block design with seven treatments and three replications. The various physico-chemical parameters like carotene, non-enzymatic browning, water activity, moisture content, recovery and organoleptic evaluation were carried out during storage period. The result revealed that among the treatments, significantly maximum recovery was observed in pumpkin slices blanched for 10 min and steeped in 40-700 brix syrup + 1% citric acid (82.80%). However, minimum percent recovery was found in control (37.87%). Maximum ? carotene was recorded in control (6.33ppm). However minimum non-enzymatic browning was recorded in slices blanched for 7 min and steeped in 40-700 brix syrup + 1% citric acid whereas maximum was recorded in control. Highest scores for color and appearance (3.60), texture (3.55), taste (3.63) and overall acceptability (3.72) were noticed in slices blanched for 7 minutes and then steeped in 40-700B syrup + 1% citric acid at third month after storage. Whereas least score for organoleptic parameters was noticed in control. Thus blanching for 7 min and steeped in 40-700 brix syrup + 1% citric acid treatment was most suitable for preparation of pumpkin candy for consumer acceptance with respect to color and appearance, texture, flavor, taste & overall acceptability.