Grate the peeled and cleaned pumpkin on a coarse grater. Put it to smother with a little water on low heat for 5-6 min. Drain the pumpkin of the water, add 1 cup oil and smother again until softened. To make the filling, add 1/2 the honey, ground walnuts, breadcrumbs and cinnamon to the cooled and softened pumpkin.
Arrange the sprinkled with oil phyllo pastry sheets in an oiled oven dish, while spreading out 2 layers of the filling among them. Put the pumpkin phyllo pastry to bake in a moderately preheated oven for 20-30 min.
Make a syrup from the sugar, remaining honey and 1 cup (250 ml) water, boil it for 10 min. on moderate heat. Take the ready syrup off the stove and add the juice of 1 lemon to it. Pour the cooled syrup over the baked pumpkin phyllo pastry.