Heat oven to 375F, arrange oats on a large baking sheet and toast 15 minutes.

Turn oven down to 250F.

In a large bowl, combine toasted oats, almonds, walnuts, coconut, pepitas and dried cranberries.

In a small saucepan, bring pumpkin puree, vanilla, canola oil, maple syrup, honey, cinnamon and pumpkin pie spice to a boil.

Remove liquid mixture from heat and stir into dry ingredients.

Grease a baking sheet with cooking spray and press the granola mixture into pan.

Bake for 30 minutes at 250, then turn the heat down to 200 and cook for 1 hours.

Remove from oven and allow to cool before breaking up and storing in an airtight container.