The research aims to study the physical and chemical characteristics of fresh pumpkin fruit. Ripe and fresh pumpkin fruits were selected for this purpose. The results obtained from the research showed that the pumpkin has good anti-oxidant property with a DPPH value of 30.01±0.79%. The fruit also contains ample amount of beta-carotene 4.09±0.12%. It also contains redusing sugar and total sugar of 23.05±0.06 g/100 g and 57.13±0.02 g/100 g respectively. Other parameters including TSS (10.47±0.02%), Moisture (91.46±1.02%), pH (6.32±0.06), Titratable acidity (0.064±0.01%), Ascorbic acid (9.84±0.83 mg/100 g), Ash (1.36±0.23%), Fat (0.62±0.001%), Phytate (0.21±0.01%), TPC (0.169±0.003 mg/100 g), TFC (0.032±0.002 mg/100 g) and Tanin (0.50±0.07 mg/100 g) were also analysed.