In this study, enzymes combined with freeze-thaw cycles were used to increase the content of resistant starch in pumpkins, which could prolong satiety and supplement dietary fiber after eating. The modified pumpkin powder has the potential to be used as a prebiotic, and it is prepared in powder form. The type is developed as a product to extend the shelf life and increase the convenience of transportation, while also expanding the application range of pumpkin, and increasing the added value of the product.