Peel and grate the pumpkin coarsely. Saute it in the oil until it softens.
Add 1 cup sugar and the cinnamon. Add the ground walnuts. Let the mixture cool.
Divide up the phyllo pastry sheets into pairs. Put some filling in each and wrap them into rolls. Bake until golden.
Boil a sugar syrup from 2 cups sugar and 1 cup water. Pour the warm syrup over the cooled pumpkin pies.