The study examines the sensory properties, nutritional composition, and health-promoting benefits of sweet pumpkin, emphasizing its high levels of vitamins A and C, fiber, and antioxidants. It explores the versatility of sweet pumpkin in developing spreads, jams, and bakery products, and suggests potential health benefits like improved digestion, weight management, and reduced risk of chronic diseases. Additionally, the research discusses the economic and sustainability advantages of using sweet pumpkin, noting its potential for value addition, food waste reduction, and support of local agricultural economies.