Approximately 60% of whey is subjected to industrial processing and the rest is used for feeding animals. In the milk industry whey is used to produce beverages dessert products (jelly puddings and mousse). The results of studies of whey as raw materials for pudding production are presented. The possibility of combining pumpkin puree with whey in the production of functional pudding was studied. The technology of preparation of pumpkin puree as a vegetable component in milk dessert technology is presented. Pumpkin was prepared in this way: hand-worked miles cut off the stalk cut into several parts remove the seeds and peel off washed. Bake in oven at 180°C for 45 minutes. Half of the pumpkin was placed on a dish and filled with a glass of water. After 40–45 minutes drew out the dough and left for 25–30 minutes to cool the pumpkin. Shot the skin. The pulp was chopped into pieces and using a blender they received pumpkin puree. Key words: whey desserts technology technological operation pumpkin puree pudding recipe normalization pasteurization shredding biological value