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In a small bowl, whisk together pumpkin, ⅓ cup granulated sugar and pumpkin pie spice. Set aside.
In another dish, mix remaining ⅓ sugar and cinnamon, set aside.
Cut crusts from slices of white bread, and flatten bread with rolling pin.
Spread pumpkin pie filling on one side of each slice of bread. Tightly roll up the slice of bread. Continue for remaining slices.
In a shallow dish, beat eggs, and milk with whisk.
In 10-inch skillet, melt butter over medium heat to coat inside of skillet. Dip each roll into egg mixture, and place in skillet.
Cook in batches of 4 or 5, turning until roll is browned. Dip into cinnamon sugar, and roll until completely covered. Serve immediately.