Peel and cut the pumpkin into pieces, then shred it. Put the pumpkin into a saucepan, add the oil and sugar, and choke until the pumpkin is boiled and thick slurry is produced. Add the walnuts, cinnamon and raisins and put the mixture on the side to cool. After the pumpkin mixture is cooled, open the bakery peels package, grease the peel lightly with oil and put some of the pumpkin mixture in the narrow end, then roll the peel and put it into the pan. Rend the pumpkin`s peels from the walls to the center of the pan. If you use finer bristles, use two, not one, to avoid tangling when rolling. Repeat the process of winding the rolls until the peels and mixture have finished. Finally, grease the bakery product with oil. Pickled Pumpkin is baked in a preheated 180 ° oven until it gets red-brownish, which takes about 50 minutes. Once it is ready, remove it from the oven and wait for it to cool down. Sprinkle the cooled pumpkin with powdered sugar.