Preheat oven to 375 F. Line a 17 x 13 baking sheet with parchment paper.

For filling: Boil milk and set aside. In a medium sauce pan over medium heat, melt butter. Add semolina and stir for 5-6 minutes until lightly golden. 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 plastic wrap on top of the custard to prevent skin from forming, let cool.

In a medium bowl of a mixer, beat eggs, yolks, sugar and vanilla until creamy. Whisk in egg mixture to cooled custard until incorporated. Place plastic wrap on top of custard and set aside until ready to use.

Lay half of the phyllo sheets on lined baking sheet, lightly brushing each sheet with butter. Spread custard evenly on top of layered phyllo sheets leaving 1 inch space around the edges. Fold edges in around onto custard. Layer remaining phyllo sheets on top lightly buttering each sheet to cover custard. Ensure that edges are all closed and phyllo is tucked under on the sides, to avoid custard from seeping out the side. It should be rectangle in shape. Bake in the preheated oven for 35-45 minutes until phyllo is dark golden and crisp. Dust with cinnamon and icing sugar and serve warm.