Follow the instructions of your phyllo dough packaging and thaw one of the packets from the box (about 20 sheets).
Carve out a few slices from a pie pumpkin, clean the seeds and remove the skin, then grate using a box grater until you have enough to fill 2 1/2 cups.
If your pumpkin seeds are not toasted, toast them in a pan over medium high heat.
Add the grated pumpkin, brown sugar and cinnamon and stir a few times until you see the sugar beginning to melt. Remove from heat.
Turn the oven on to 350°.
Melt the butter.
Roll out 5 sheets of phyllo dough. Brush with melted butter and sprinkle with 1/4 of the pumpkin/sugar/seeds mixture leaving the edges free of mixture.
Place 5 more sheets of phyllo on top, brush with butter and sprinkle another 1/4 of the mixture.
Fold the short sides of the phyllo dough inwards and then roll the layers (like a burrito).
Repeat the above steps with the remaining 10 sheets of phyllo and remaining mixture.
On a parchment paper lined baking sheet place the two strudel rolls and bake for 35-40 minutes or until the phyllo dough turns golden.
While the strudel is baking, prepare the simple syrup.
Bring the pumpkin ale to simmer in a sauce pan and add the brown sugar. Let reduce for about 10 minutes, remove from heat and let cool down.
Once the strudel is finished baking let it cool down.
Drizzle with pumpkin ale syrup (generously) upon serving. The phyllo will absorb the syrup and the strudel will become moist and even sweeter. Consider adding a scoop of vanilla ice cream on top.