Cook the milk, cream of rice, sugar and 2 TBS of butter until thick, stirring constantly. Remove from heat and let cool slightly. Fold in the pumpkin, eggs and spice.
In a 9" x 13" pan layer 1/2 lb of the filo, buttering each sheet well. Pour pumpkin mixture over. Layer the other 1/2 lb. of filo over, making sure to butter each sheet well.
Score the top into 16 or 20 pieces. Bake for one hour at 350 degrees until the top is golden. Dust top with confectioners sugar before serving.
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