Preheat the oven at 350 degrees Fahrenheit (180 degrees Celsius).

Grate the pumpkin and heat the pumpkin in a pot with no oil and a bit of water. It will release water, keep on heating and mixing until soft and the water has somewhat evaporated. Remove from pot and strain and let cool.

In the meantime saute the chopped onion in 1-2 tablespoon olive oil until soft.

Once the pumpkin has strained mash until somewhat smooth, mix with the onions. Add the feta, mint and cumin and mix well.

Beat the egg in a little bowl and add to the mixture. Mix until all ingredients until well blended. (Do not mix with a mixer). Add salt and pepper to taste.

This is the step of assembling the pie, as I mentioned you may choose to do small triangle mini pies, click here for directions. Otherwise you can do the classic way as seen here. Take a pan about the size of your phyllo sheets 9 X 14 inches work well (22 X 35 cm). Grease the bottom and sides of the pan with olive oil. Layer 6-7 sheets of phyllo brushing with olive oil each sheet. If your pan is slightly smaller that the sheets spread them leaving the leftover hanging on the edge.

Pour the pumpkin-cheese mix, spreading evenly. Fold over the left over phyllo. Cover with 5-6 phyllo sheets again brushing each sheet with olive oil. Tuck in the leftover phyllo.

Score the top phyllo layers in pieces, do not cut all the way through.

Bake in the oven at the lower level for about 40 minutes until golden.

Serve warm.