Adjust oven rack to lower middle position and preheat oven to 350F.
Prepare a 9 inch pie pan, by brushing it with some melted butter or use oil spray.
Unroll the thawed phyllo sheets and start layering the sheets 1-2 sheet at a time letting it overhang at the sides of the pan.*
Brush sheets with butter, then layer another sheet in a rotated position than the one underneath so we will cover all pan edges.
Work your way until you are done with half the sheets.
Pour the pumpkin mixture and layer the rest of the sheets above the pumpkin layer brushing in between with butter and rotating sheets every time.
Fold the overhanging phyllo sheets over creating a cool ruffle look. Brush with more butter if needed.
Cut into 8 pieces and pop in the oven for 45-50 minutes.**
Drizzle the pie with cooled syrup everywhere especially on the edges.
Let it set for a couple of hours before serving.