Abstract: The Resistant Starch (RS) content of Peeled Raw Pumpkin Pulp (PRPP), Unpeeled Raw Pumpkin Pulp (URPP), Peeled Pumpkin Pulp Flour (PPPF), Unpeeled Pumpkin Pulp Flour (UPPF) and crackers incorporated with different levels of the PPPF and UPPF were investigated in this study. Results showed that URPP to have significantly higher RS content compared to PRPP. Likewise, UPPF had significantly higher RS content compared to PPPF. No significant differences were observed between crackers incorporated with different levels of PPPF. However, significantly higher RS content was found in the crackers incorporated with 15 and 20% UPPF, with the 20% UPPF crackers having high RS content. Crackers incorporated with UPPF had significantly high RS content compared to PPPF incorporated crackers with similar levels of incorporation (except for the 5% incorporation).