Preheat the oven to 350°F. Butter an 8-inch round springform pan and set aside.

For filling: place milk in a medium sauce pan and bring milk to a gentle boil over medium heat. Set aside.

In a large saucepan over medium heat, melt butter. Add semolina and whisk for 5-6 minutes until lightly golden. Slowly whisk in hot milk and continue whisking until it has thickened, about 6-7 minutes. If you have lumps, use the back of a spoon to smooth the lumps out and continue to whisk. Remove from heat and stir in the pumpkin pie filling. Place a piece of parchment paper on top of the custard to prevent skin from forming and let cool slightly.

While semolina is cooling, in a medium bowl of a mixer, beat eggs and sugar until fluffy and creamy. Stir in vanilla.

Whisk egg mixture into cooled custard until incorporated.

Lay phyllo sheets on dry and clean work surface. Working with one sheet of phyllo at a time, using a pastry brush, brush 9 sheets of phyllo with butter mixture. Layering them on top of each other in the pan with edges of phyllo draping over sides of pan.

Fill with pumpkin custard and fold edges over custard.

Layer remaining sheets of phyllo on top, brushing each with melted butter. Ensure the sides of the phyllo are tucked into the pan. Brush any left over butter mixture on top.

Bake for 50-60 minutes or until pie is dark golden in colour. Remove from oven, allow to cool for 5 minutes prior to removing from spring form pan.

To make cinnamon sugar, mix cinnamon with sugar. Sprinkle top of pie with a generous amount of cinnamon sugar