For the cream:
Put 1 2/3 cups (400 ml) of the milk and the sugar in a pot. With the remaining milk, beat the egg and starch. Once the milk comes to a boil, pour the egg mixture into it in a thin trickle while stirring nonstop. Stir until it thickens and forms a cream. Remove from the stove and add the butter. Stir and leave it to melt. Leave in a cool area to cool.
For the phyllo pastries:
Clean the pumpkin and scrape it off. Melt the butter. Combine the sugar with the cinnamon in a plate. Soak the raisins in a little water to soften. Then drain them. Take 2 phyllo pastry sheets, smear 1 with butter, cover with the 2nd, pour a few tbsp of the cream on top and distribute it all over the entire sheet.
Take part of the pumpkin, sprinkle it on the cream, sprinkle on 1-2 tbsp of the cinnamon sugar and place several drained raisins. Start rolling the sheet up from the longer side, then wrap into a spiral. It might tear in spots but that's no big deal. Put the phyllo pastry in a large flat oven dish, laid out with baking paper.
Proceed with the rest of the phyllo pastry sheets in the same manner, until out of ingredients. I ended up with 8 phyllo pastries. Heat the oven to 338°F (170 °C), smear the phyllo pastries with 1 tbsp oil mixed with a beaten egg yolk and put them to bake.
Keep an eye on the phyllo pastries, bake about 1 hour; you can lower the heat to 320°F (160 °C) for the final few min. It's possible that some of the cream leaks out into the tray. It happened to me because I had cracks in some of my phyllo pastries. It's not a big deal though, so don't worry.
The pumpkin cooks perfectly, while the cream provides a softness and lots of tenderness. Take them out and cool onto a cooking grid. Sprinkle with powdered sugar and serve.