In a large mixing bowl, stir together the rolled oats, pecans, pumpkin seeds, pumpkin pie spice and sea salt.

Add in the maple syrup, pumpkin puree and melted coconut oil and stir everything together until well combined.

Pour the mixture onto your greased baking dish and spread it out into an even, thin layer. Press it down with a spatula to make sure the mixture is sticking together.

Bake the granola for about 10 minutes on the top rack of your oven. Then, without stirring the granola, move it to the bottom rack to bake for another 10-15 minutes or until slightly golden brown.

Remove the granola from the oven and allow it to cool completely* before breaking it into clusters and storing it in an airtight container at room temperature for up to a month.