Abstract: In order to improve the suspending stability of pumpkin juice,the effects of thermostatic time, temperature and pH value on the suspending stability and pectin content of pumpkin juice were studied. Response Surface Methodology(RSM) was used to optimize the processing parameters. Results show thatthe interactive effects of time and pH value are significant(P<0.05). The suspending stability of pumpkin juice is highest at the thermostatic temperatureof 43.8℃, pH value 6.44, thermostatic time 70.9 min and the actual value(expressed as A₆₆₀) ofthe suspending stability of pumpkin juice is 0.502, which is consistent with the predicted value.