Preheat your oven to 350 degrees F, and prepare a baking sheet with parchment paper.
In a large prep bowl combine the rolled oats, pecans, sunflower seeds, sea salt, pumpkin pie spice and brown sugar. Stir until all the ingredients are well distributed.
Into the same bowl add in the pumpkin puree, olive oil, and maple syrup. Stir until everything is well coated and distributed.
Spread the pumpkin granola on your baking sheet in an even layer and use the back of your spoon to press it down and together. Slide the granola onto the center rack of your oven and bake for 20-25 minutes, stirring halfway.
Once the granola is golden and toasted, remove from the oven and let cool for 1 hour on the pan. After an hour break into chunks and top with dried cranberries. Enjoy!
Leftover Storage: Store leftover granola in an airtight container at room temperature for up to 2 weeks.Freezer Instructions: Let granola cool and store in an airtight container or bag in the freezer for up to 3 months. Let come to room temperature before enjoying.Pecan Note: I like to use whole pecans to get big chunks in my granola, but you can use whole, halves or crushed in yours if you wish.