Cut off the top of the pumpkin, then cut in halves and remove the seeds.
In a baking sheet lay the pumpkin halves cut side down, and bake until is tender (about an hour).
Scoop out the pulp.
Put the pumpkin pulp in a strainer, cover and let it to drain overnight.
Preheat the oven to 350° F.
Press the pulp to drain any remaining liquid.
In a big bowl mix pumpkin pulp, ½ cup oil, orange and lemon zest, 1 teaspoon cinnamon, 3 tablespoons breadcrumbs, half quantity of walnuts, ½ cup honey and raisins.
In another bowl mix, the remaining walnuts, 1 tablespoons & 1 teaspoon sugar, 3 tablespoons breadcrumbs, and 1 teaspoon cinnamon (walnut mixture).
Grease a baking pan with oil and lay one sheet of phyllo, sprinkle on some walnut mixture.
Lay a second sheet of phyllo, brush it with oil and sprinkle on some of the walnut mixture.
Continue to do so using the half of phyllo sheets you have (a layer of 6 sheets).
Then spread the pumpkin filling and repeat laying the remaining phyllo sheets, always sprinkling the walnut mixture on each sheet of phyllo and brushing with oil the second one.
Just you have finished, trim the phyllo sheets around the baking sheet (if needed) and lightly press the edges.
Then slightly cut the surface of the pie into pieces and bake for 45΄.
Let the pie to cool.
In a small saucepan add honey, sugar, 1 teaspoon cinnamon, water and lemon juice.
Boil the syrup for 8΄.
Cut the pie into pieces and pour the syrup spoonful by spoonful.