On a sauce pan over medium heat, place the pumpkins, sugar and water, stirring together.
When it boils, reduce heat and keep simmering until the pumpkin is soft and tender.
Preheat oven to 350F.
In a food processor, add almonds,sugar and pulse until very finely ground. .
Add about 3/4 cup of the cooked pumpkins and the melted butter.
Process again until you get a paste, feel free to add more pumpkins if you feel you are not there yet.
Arrange the phyllo sheets on a cutting board, one at a time, brushing with melted butter in between. Then divide into 9 equal parts.
Take one part and spread about 2 tablespoons of the almond mixture, top with some cooked pumpkins.
Fold edges loosely to create a shell.
Bake in the oven for 20-25 minutes or until crispy and golden.