Instant gruel using pumpkin(Cucurbita maxima Duch var. Evis) was prepared and the optimum mixing ratio of ingredients and cooking method were examined by physicochemical characteristics and sensory tests. The optimum mixing ratio of materials were steamed pumpkin 78.4%, heated com 9.2%, roasted onion 4.6%, boiled redbean 6.9%, sugar 0.6%, salt 0.3% in overall acceptance of instant pumpkin gruel. In order to Felons the shelf-life, instant pumpkin gruel was packed using pouch pack(PE-CPP) and heated under the different conditions. After heat treatment, products were decreased colors value and increased acidity and viscosity The sensory evacuation of heated product after 5 days at 37$^{circ}C$ was preferable at 120$^{circ}C$ for 30∼40 min treatments.