Preheat your oven to 325 degrees F (163 degrees C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.

In a large microwave-safe bowl, combine the coconut oil and maple syrup. Microwave the mixture for 30-60 seconds until the coconut oil has melted. Add the canned pumpkin puree to the bowl and stir thoroughly to combine all the wet ingredients.

Add the rolled oats, unsweetened coconut flakes or chips, chopped pecans, raw pumpkin seeds, pumpkin pie spice blend, and salt to the bowl with the wet ingredients. Stir well until all the dry ingredients are evenly coated with the wet mixture. I like to use my hands for this step to make sure every oat is well coated.

Spread the granola mixture in an even layer on the prepared baking sheet. Bake in the preheated oven for 35 to 40 minutes, stirring once or twice for even toasting. Remove the granola from the oven—it will still be soft at first, but will crisp up as it cools.

Let the granola cool on the baking sheet for at least 15 minutes. After it has cooled and become crunchy, break it into pieces using your hands or a spatula. Store the granola in an airtight container at room temperature for up to 1-2 weeks. I find that letting the granola cool completely before breaking it up gives you the biggest, chunkiest clusters.