Boil, steam or microwave pumpkin until lender, then drain.
Sieve pumpkin and let cool. Stir egg and milk into pumpkin. Sift flour and cinnamon into bowl and rub in the butter. Add sugar, the chopped pecan nuts and raisins. Stir in pumpkin mixture. Knead on lightly floured surface until smooth.
Place dough onto a greased oven tray and press out with your fingers to a circle about 2cm thick. Brush with 1 tablespoon milk, sprinkle with 1 tablespoon sugar. Mark into 8 wedges, cutting into dough about 1cm deep.
Bake in preheated oven for about 30 minutes or until golden brown, and the damper sounds hollow when tapped lightly with fingers.