Peel pumpkin, remove seeds and cut into 1/4 inch dice. Measure and place diced pumpkin into a bowl. Add bulghur wheat, onion, cinnamon and ground cloves. Cover and keep in the refrigerator overnight.
Sift flour and salt into a mixing bowl, add corn oil and rub in with fingertips until distributed evenly. Add water and lemon juice and mix to a firm dough. Knead lightly, cover and leave to rest for 30 minutes.
Roll out dough thinly and cut into 6 inch rounds. Take a round of pastry and moisten edges with a little water. Place a good tablespoonful of pumpkin filling in centre, fold over and press edges to seal well. Flute edge with fingers or press with tines of fork.
Place finished pies on lightly greased baking trays and glaze tops with an egg beaten with a little water. Bake in a hot 400°F oven for 10 minutes, reduce the heat to 350°F and bake for an additional 20 minutes.