As an alternative innovation for refined flour substitutes, pumpkin needs to be processed into flour which is more durable when stored and practical for further processing. This study aims to determine the chemical composition and morphological characteristics of pumpkin flour that has been processed using the method of shard gourd from pumpkin fruit, and to determine the yield in pumpkin flour processing. The making of pumpkin flour is done by cutting the pumpkin fruit which has been cleaned and separated from the skin and buds. The grated pulp is then cut into small pieces, dried, floured, and sieved in 110 mesh sizes. The yield of pumpkin flour obtained from processing from pumpkin fruit is 5-10%. The chemical composition of pumpkin flour produced has a water content of 6.9%, 22.8% protein content, 1.1% fat content, 5.7% ash content, 47.4% starch content, and 22.1% food fiber content. The chemical composition indicates that pumpkin flour is suitable to be processed into pumpkin sponge which is rich in nutrients and food fiber.

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