Peel the pumpkin (or butternut squash) and grate it.
Line a large baking sheet with a parchment paper and grease it lightly with oil.
Unroll the filo dough and lay it flat on an even surface.
Take a handful of grated pumpkin and place it on the filo dough, arranging it in a straight line about 1 inch from the side.
Sprinkle the pumpkin with about 1 teaspoon of sugar (or to taste).
Now, using two filo sheets, roll the pumpkin into a roll (don't worry if the dough breaks).
Place the pumpkin rolls onto the baking sheet and brush them with oil.
Bake at 350°F for 30 minutes. Garnish with powdered sugar and cut into the desired pieces.
* I used Nutiva Organic Coconut Oil with Butter Flavor
Add-ins and Substitutes
Substitute butternut squash. As I did here, you can use butternut squash in place of pumpkin in this recipe for an almost identical flavor and texture. You could also sub pumpkin puree in a pinch.
Add apples. For a fruity and sweet addition, add grated apples that have been roasted to caramelize the sugars and also soften the flesh of the apple.
Substitute the sugar. Try this Pumpkin Filo Rolls recipe with another sweetener, such as maple syrup, agave nectar, or date syrup.
Add nuts. Chop some hazelnuts, pecans, walnuts, or almonds to add to the filing in these pumpkin rolls. Toasting them first will add even more flavor.
How to Store
Store leftover Pumpkin Filo Rolls in an airtight container in the refrigerator for up to 4 days. You can also freeze them in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and then reheat in the oven before serving.