Preheat oven to 325°F. Line a rimmed baking sheet with parchment paper and set aside.

In a large bowl, combine oats, pecans, pumpkin seeds, cinnamon, ginger, and salt. Stir to distribute evenly.

In a separate bowl, whisk together pumpkin puree, maple syrup, melted coconut oil, and vanilla until smooth and well combined.

Pour the wet mixture over the dry ingredients. Use a rubber spatula to fold and stir until every oat is coated and the mixture looks uniformly moist. This takes about 2 minutes of thorough mixing.

Spread the mixture in an even layer on the prepared baking sheet, pressing it down slightly with the back of your spatula. Bake for 25 minutes, then remove and stir gently, breaking up any large pieces. Return to oven and bake 15-20 minutes more, until the granola is deep golden and smells toasty. It will still feel soft but crisps as it cools.

Let the granola cool completely on the pan without stirring - this is what creates those crave-worthy clusters. Once cool, break into pieces and store in an airtight container at room temperature for up to 2 weeks.