The peeled and unpeeled squash pulp was soaked in sodium metabisulfite solution, sliced and dried overnight in a hot air oven, followed by milling in peeled pumpkin pulp (PPPF) flour and unpeeled pumpkin pulp (UPPF), respectively. Physicochemical properties (color, nearby compositions and water activity) and functional properties (water retention capacity and oil retention capacity) were then evaluated as compared to commercial wheat flour. It was observed that PPPF and UPPF were more attractive in terms of color than wheat flour, as indicated by significantly higher results (P <or = 0.05) in the * and b * values. Compared to wheat flour, PPPF and UPPF were superior in terms of nutrients as indicated by significantly higher fiber content (P <or = 0.05) and crude fiber. No significant difference (P> or = 0.05) was found in the water retention capacity of PPPF and wheat flour. However, the oil retention capacity of PPPF and UPPF was shown to be significantly higher (P <or = 0.05) than wheat flour, indicating the potential of PPPF and UPPF as emulsifying agents. The moisture content and water activity values in PPPF and UPPF were significantly lower (P <or = 0.05) than wheat flour, suggesting that PPPF and UPPF have a better shelf life and longer shelf life.