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Pumpkin, a nutrient rich vegetable with approximately 27 million tonnes production globally generates high amount of pumpkin waste. The need of the hour is the utilization of vegetable waste in sustainable way. Production of value added product is the possible solution for this problem. As fruit and vegetables have proved to be promising carriers for probiotics. Hence, in this work, research studies have been carried out on the effective utilization of pumpkin by developing non-dairy probiotic beverage. The extracted pumpkin juice was fermented by Lactobacillus fermentum NCDC 141 and microencapsulation of probiotic microorganisms was done by spray drying. Growth conditions of fermenting microorganism were optimized in MRS medium and pumpkin juice. Desirable viable cell count i.e more than 106 was observed with 10% inoculum size after 15 hr incubation time. Significant different was seen between properties of fermented and non-fermented pumpkin juice. Optimization of spray drying conditions to obtain maximum viable cells and DPPH scavenging activity and minimum moisture content and hygroscopicity was done by response surface methodology (RSM). Optimal conditions to get desirable characteristics were observed at 20% maltodextrin concentration and 140°C inlet air temperature. Fermented microencapsulated pumpkin powder showed 62.36% DPPH scavenging activity, 7.985 log CFU/ml viable cells, 2.413% moisture content and 16.324% hygroscopicity at optimized conditions. High encapsulation efficiency (89.00 ± 0.91%), water solubility index (87.59 ± 0.89%) and antioxidant activity (64.36 ± 1.28%) was seen for fermented powder. Further, scanning electron microscopy images showed adequate encapsulation of probiotic pumpkin juice with smooth and nearly spherical structure.