Chop the pumpkin and saute with finely chopped onion in olive oil. Stir continuously, until a fine puree is achieved and its liquid is absorbed. Strain the pumpkin, combine with the eggs, cheese, spearmint if you prefer. Season with salt, pepper and enough cumin. Knead the dough, roll out a pastry sheet and use a saucer to cut the dough into circles. Spoon 1/2 tablespoon of filling onto each piece and seal well. Fry in hot olive oil.