The physicochemical and sensory qualities of pumpkin jams replaced sucrose with sugar alcohols were investigated during storage at 2$0^{circ}C$. Pumpkin jam was prepared with steamed ground pumpkin, mixed with sucrose only(50%), sorbitol (sucrose 30%＋sorbitol 20%) or maltitol (sucrose 30%＋maltitol 20%). Final sweetness of each pumpkin jam was 64$^{circ}$ Brix. During 60 days of storage there were no differences in acidity and pH among treatments. Reducing sugar content was higher in sucrose, compared to maltitol or sorbitol. During storage, Hunter L, a and b values increased; L and b values were the highest in maltitol and a value were the highest in sucrose compared to the other sugars. Adhesiveness and hardness of textural properties were the highest in sugar and the lowest in maltitol. Sensory evaluation results showed that the mean scores of color, clarity, flavor and overall acceptability were the highest in maltitol, compared to sucrose or sorbitol. Physicochemical and sensory characteristics of pumpkin jams during storage in a PCA plot comprised of first principal component (58.79%) and second principal component (20.94%).