Using pumpkin as raw material, cutting, softening, beating, enzymolysis, fermentation and refrigerating ang so on as the basic process, based on the single factor experiment, the total number of viable cells were selected as the response value, and the Box-Benhnken design was used to optimize the fermentation of pumpkin beverage process conditions. The results showed that the pumpkin juice with 22.78 g/L fermentable sugar could be obtained after treatment by cellulase, pectinase and glucoamylase. Bacillus coagulans CGMCC9951 was inoculated with 3% inoculum, and after 16 hours of cultivation, the same inoculation amount of Lactobacillus casei LC102 was inoculated for 8 hours coupled fermentation. Eventually the total number of viable cells was 3.072×109 CFU/mL, the number of Bacillus coagulans was 1.89×109 CFU/mL. It contained 39.8 mg/L β-carotene, 1.5%pumpkin polysaccharide, 0.14 mg/mL Vc, and 0.115 mg/mL polyphenol. Furthermore, the viable pumpking beverage contained 18 amino acids (including 8 essential amino acids) such as γ-aminobutyric acid and glutamic acid.