Preheat the oven to 350 degrees F (180 degrees C).
Line a 9×13 inch baking tray with parchment paper.
Mix rolled oats, pecans, pumpkin pie spice, pumpkin seeds, and salt in a large bowl.
Add pumpkin puree, coconut oil, vanilla extract, and maple syrup to the bowl and mix everything well.
Transfer the mixture to the baking tray and spread evenly.
Bake for 20-25 minutes until the granola is lightly browned.
Remove the tray from the oven and let the granola cool down for 20-30 minutes.
Transfer it in an airtight container and store it in a cool and dry place for up to a month or refrigerate for up to 3-4 months. You can also freeze it for 6-8 months. Use as required.
Be careful while baking the granola. Keep a close watch once it has baked for 20 minutes as it burns in a wink of the eye.Granola will crisp up as it cools down. Make sure to cool it well before transferring it to the jar.You can add other ingredients too in this recipe as per your taste. Some of my favs are chocolate chips, shredded coconut, butterscotch chips, dried cranberries, quinoa, cocoa powder, chia seeds, and pistachios.