The present work was aimed to characterize and formulate skin cream using seed oil extracted from Cucurbita pepo. Extraction of oil from Cucurbita pepo was done by soxhlet using n-hexane. The seed oil had an amber colour and a very characteristic nutty flavour. The percentage oil contents from the dried powdered seeds of were 31.30%. The physiochemical analysis of seed oils showed that both oils are semi drying and could be used in production of skin cream. The stability studies were carried out by storing at different temperature conditions like 30 ± 2°C/ 65 ± 5 % RH and 40 ± 2°C / 75 ± 5 % RH for two months. During the stability studies no change in colour and no phase separation were Antimicrobial studies indicated that both formulations inhibited the growth of microorganism. The skin cream formulated from seed oil compared favorably with commercial products.
