The pumpkin heat treatment effect for microcapsule production through microwave cooking and its influence on physico-chemical properties and β-carotene content was evaluated. Physico-chemical analyses (acidity, pH, moisture, soluble solids content, color and water activity) were performed following Adolfo Lutz Institute's analytical norms and β-carotene content was determined through spectrophotometric (Jenway Model 6705 UV-Vis) methodology using 80% acetone, with some modifications. The absorbance readings were measured at 454 nm. All samples were analyzed in triplicate and ANOVA was done by applying the Tukey test at 5% probability, using the software Assistat 7.7 program. Color analysis showed significant loss for puree, diluted purée and microcapsules compared to pulp. With respect to β-carotene content, there was a decrease in purees and microcapsules, the values being 70,24 μg/g and 36.44 μg/g respectively. Due to heat treatment, β-carotene degrades since it has low stability at high temperatures and also in presence of oxygen and light. Microcapsules contained lower acidity, soluble solids and β-carotene content, the values being 0,35 mg/100g; 1,51 °Brix and 36.44 μg/g; respectively. In addition, there was a dilution of the puree due to the ionic gelation and the capsule mass influenced the results. The microwave thermal processing led to degradation and alteration in some matrix compounds. However, after thermal processing of pulp and microcapsules, β-carotene contents were quite significant making the pumpkin microcapsules an excelent alternative to β-carotene comsumption.