Step 1

Filling: Peel pumpkin and discard seeds, then chop into pieces.

Step 2

Place pumpkin in a saucepan with a little water and gently simmer, covered for 45 minutes.

Step 3

Drain in a sieve until cold, pressing lightly to extract as much of the liquid as possible.

Step 4

Transfer pumpkin into a bowl, add sugar and juice, plus rind of the lemon.

Step 5

Add sultanas, golden syrup and mixed spice.

Step 6

Refrigerate until ready to make the pie.

Step 7

Preheat oven to 200C.

Step 8

Pie pastry: Sift the flours with salt into a bowl, then rub in butter.

Step 9

Beat the egg with sugar and add to the flour and mix quickly by hand into a dough.

Step 10

Knead on a lightly floured surface until smooth.

Step 11

Roll out ¾ of the pastry to fit a 20cm pie plate.

Step 12

Fill the pastry-lined pie plate with the pumpkin mixture.

Step 13

Wet the edges then roll out remaining pastry and place on top of the pie, trimming away any excess and press edges to seal with a fork.

Step 14

Brush with milk and sprinkle with a little extra sugar.

Step 15

Bake for approximately one hour or until golden and filling is cooked through.