Cut and grate the pumpkin.
In a nonstick pan melt the 50 grams of butter over high heat.
Once butter is melted add the grated pumpkin.
Cook the pumpkin till it softens and reduces to ⅓ (about 10 minutes), stiring constantly with a wooden spoon.
Add the brown sugar and keep stiring till pumpkin looks golden brown and mushy.
Remove from heat and add the ground clove, cinnamon and chopped walnuts. Melt the remaining butter in a small saucepan.
On a flat surface lay the phyllo sheets lenghtwise. Cut all the phyllo's across to 6 long strips (each strip should be about 8 cm).
Put all the phyllo strips together and cover with a tea towel.
Take 3 strips of phyllo at a time and lay them flat on the surface covering the rest with the towel (so they won't air-dry)
Brush each phyllo strip with butter. NOTE: Brush with butter right on the center of the strips not the edges otherwise they'll stick to the surface.
Add a ¾ filled spoonful of filling to each phyllo strip. Fold each strip moving upwards.
Add the pies to a well greased baking tray or your oven's tray. Preheat oven to 220°C/428°F.
Once you roll all of the pies, brush with butter and prick each pie 3-4 times with a toothpick (so they won't explode from steam while baking).
Bake for 15 minutes or until the pies get a nice golden color.
Dust with icing sugar and serve.