Heat oil in a large, non-stick frying pan over a medium-high heat. Add onion and garlic. Cook, stirring for 2 minutes, until softened slightly.
Add mince. Cook over a high heat for 6-8 minutes, stirring to break up mince, until browned. Add tomato paste and chilli powder. Cook, stirring a further minute.
Stir in pumpkin and 1½ cups water. Bring to the boil. Reduce heat. Gently boil for 12 minutes, or until pumpkin is just tender, stirring occasionally. Remove from heat.
Stir in beans and salsa. Divide mixture evenly between 6 x 375ml capacity ovenproof dishes.
Gently scrunch 1 sheet of filo pastry and place over filling in an ovenproof dish. Repeat with remaining pastry sheets to cover all dishes. Spray with cooking oil. Sprinkle with parmesan. Bake in 180C oven (fan-forced) for 20-25 minutes, until golden brown.
Meanwhile, to make topping, toss tomato, avocado, coriander and lime juice in a bowl.
Spoon topping over hot pies to serve.

If preferred, instead of pumpkin use ½ butternut pumpkin (about 700g), peeled and cut into 1cm dice.
Packaged diced pumpkin is available from the fruit and vegetable section in major supermarkets. Mexican chilli powder is a blend of paprika, cumin, chilli and garlic. It is milder than regular chilli powder.