This study investigated the storage conditions for pumpkin puree at cold temperature to ensure safety and prolong the shelf life. The study aimed to observe the changes in physio-chemical and microbial aspects at different potassium sorbate (0, 0.05, and 0.1 %), and ascorbic acid (0, 0.025, 0.05, and 0.075 %) concentrations during the storage at 10 ± 2 °C. The results showed that puree processed without potassium sorbate had a shelf life of 3 d, while the combination of 0.05 % potassium sorbate and 0.05 % ascorbic acid in puree could extend the shelf life of puree up to 9 d at 10 ± 2 °C. Total carotenoids content (16.72 ± 4.21 mg%), water activity (0.91 ± 0.01), and the total aerobic microorganism (3.64 ± 0.28 log CFU/g), yeast, molds, and E.coli/Coliforms were not observed in puree pumpkin over nine d of storage. The results also illustrated that microbial growth was the leading cause of puree quality degradation, spoilage, and short shelf life.