The development of functional vegetable-based canned products requires innovative approaches to physicochemical stabilization and acidity modulation. Pumpkin-based products derived from Cucurbita maxima are rich in carotenoids and protopectin; however, thermal processing promotes protopectin hydrolysis and the release of organic acids, leading to increased titratable acidity and structural softening.The present study aimed to evaluate the technological and functional effects of 3% commercial zucchini and apple pectin extracts on titratable acidity, salt content, viscosity, and sensory properties of canned pumpkin cream soup. Three formulations were developed: control (without pectin), 3% zucchini pectin, and 3% apple pectin (partial broth replacement).Titratable acidity was determined by alkalimetric titration and expressed as mmol H⁺/100 g. The control sample exhibited the highest acidity (20.81 ± 0.32 mmol H⁺/100 g), whereas zucchini and apple pectin significantly reduced acidity to 14.49 ± 0.28 and 13.21 ± 0.25 mmol H⁺/100 g, corresponding to reductions of 30.4% and 36.5%, respectively (p < 0.05). Viscosity increased by 18% and 24% in zucchini and apple pectin samples, respectively.The reduction in acidity is attributed to proton-binding interactions of pectin carboxyl groups and immobilization of organic acids within the gel network. The findings demonstrate that plant-derived pectins act as multifunctional hydrocolloids providing buffering capacity, structural stabilization, and improved sensory balance in clean-label canned vegetable products.