Pop your oven on to 180℃ (160℃ fan forced).
Butter a baking dish and layer in 4 layers of filo pastry brushing each layer with melted butter. Pour the pumpkin filling over the filo.
With the remaining filo, brush each piece with butter and then squish together to make a rosette shape and place on top of pumpkin mix. Complete with the rest of the filo until your pumpkin mix is covered. Brush any leftover butter on the filo, and give it a bit of a spray with cooking oil if you’ve got some of that handy too (for extra golden crispiness). Place in the preheated oven and bake for 40 minutes or until a deep golden colour on top.
While it’s baking, make the sugar syrup, by placing ¼ cup of water in a pan with the sugar, cinnamon stick and clove, stirring to combine. Heat gently while stirring to dissolve the sugar, allowing the mix to reduce and thicken slightly. When the filo pastry scrunchie comes out of the oven, strain the hot syrup all over the top of the pie. Serve warm or cold.