Pour hot water over the raisins in a bowl and set aside to swell. Once plump, drain and set aside.

In a large bowl, beat the eggs with the sugar and vanilla sugar until light and fluffy. Gradually add the oil and yogurt, mixing well.

Add the wheat semolina and baking powder to the egg mixture and stir until smooth.

In another bowl, combine the grated pumpkin with sugar and cinnamon to taste. Stir well.

Lay three layers of the pie crust on a clean surface. Spread 3 tablespoons of the filling between the first two layers.

On the third layer, add some of the pumpkin mixture and sprinkle with soaked raisins.

Carefully roll the layers into a log and place in a greased baking dish. Repeat with remaining ingredients.

If there's any leftover filling, spread it over the pumpkin mixture in the dish.

Slice the rolled pumpkin mixture into pieces with a sharp knife. Bake in a preheated oven at 200 degrees Celsius for approximately 30 minutes or until golden brown.

Once baked, remove from the oven and let cool slightly. Slice and serve warm or at room temperature.