This study aimed to utilize green pumpkin in processing some traditional products. A raw leaves and fruits pumpkin were obtained from Horticulture Research Institute. Food technology practices such as making of jam, budding, pickles and cooking of the leaves and fruittoperformed in these pumpkin products. To assess the impact of food technology practices on some chemical and biological characteristics of pumpkin as well as antioxidant activity. For this purpose, some parameters such as sensory evaluation, chemical composition, macro andmicro-nutrients content, antioxidant activity, antimicrobial activity, phenolic acid compounds and flavonoid compounds of pumpkin were determined in these samples. The important obtained results were summarized as follows:
 
The total acceptability of pumpkin products took the descending order: apricot + pumpkin jam (1 : 1) > pumpkin pickles >pumpkin budding. The highest value of potassium, calcium, sodium, Iron and zinc were realized by pumpkin fruits pickles. Total phenols and total flavonoid as well as caroteins and chlorophyll A and B wereachieved higher values in pumpkin leaves than those obtained in pumpkin fruits. Higher values of antimicrobial activity were realized by pumpkin leaves than realized in pumpkin fruits against Bacillus ceries and Salmonella cyphimurium. On the other hand, pumpkin fruits achieved more pronounced values of antimicrobial activity than those achieved in pumpkin leaves against Escherichia coli and Staphylococcus aurous.
 
It was found that the major compound of phenolic acid in pumpkin leavesandfruits was pyrogallol. Moreover, the major compound of flavonoid in pumpkin leaves as mg/100g was Hespirtin (33.39), followed by Hespirdin (28.91). However, Hespirdin (60.81) was the major compound of flavonoid in raw pumpkin fruit, followed by Quercetrin (23. 35).Therefore concluded using the pumpkin leaves and fruit in food technology practices to utilizing of them in health.