Pumpkins (Cucurbita spp.) are known for their high moisture content, which makes them perishable. In this sense, the drying treatment can effectively reduce the high moisture levels, inhibit microbial growth and enzymatic activity, significantly extend the shelf life, and minimize the postharvest losses. This study aimed to evaluate the impact of drying at 60℃ on the quality of three pumpkin varieties: Hokkaido, butternut, and menina, from the Western Region known as “Oeste” of Portugal. The colour (CIE L*a*b*, total colour difference: TCD) and water activity (aW) were performed in untreated and treated fresh and dried pumpkin samples, respectively. Their parts/components of pulp, skin, and seeds were analyzed to understand the potential of the pumpkins’ value chain. The colour of dried pumpkins was changed by decreasing significantly (p-value < 0.05, Tukey test) the luminosity (L*), which expresses the darkness as a drying consequence. A reduction in aW of pulp, skin, and seeds was achieved after drying at 60℃ of the three pumpkin varieties. This preliminary study addresses the potential of drying all parts/components of relevant pumpkin varieties, that can be used as an ingredient for food contributing to sustainability of value chain.