Preheat the oven to 300℉ on the convection setting. (If your oven does not have this setting, then you can do it normally, your granola just might be less crunchy.) Line a baking sheet with parchment paper.
In a large bowl, toss together the oats, pecans, pumpkin seeds, cinnamon, ginger, cloves, and salt. Set aside.
In a medium saucepan, heat the butter on medium heat until fully melted. Using a wooden spoon stir constantly as the butter browns. The butter will begin to foam and then develop brown specks. Once the butter has reached a golden brown color, remove from the heat and stir/whisk in the maple syrup, pumpkin purée, and coconut oil until completely combined and the coconut oil is fully melted.
Pour the wet ingredients into the oat mixture. Using a wooden spoon or spatula, stir together for 3 minutes. This makes sure the spices are evenly distributed and everything is well coated. The granola will look wet, but it will dry out in the oven.
Pour the granola onto the prepared baking sheet and bake for 45-50 minutes, or until browned and dried out. Every 10 minutes, open the oven and use a spatula to flip the granola around. This ensures even browning and helps you break up the granola into chunks. The granola should feel a little bit soft, but be mostly dried out. It will continue to dry out as it cools.
Once baked, allow to cool completely in the pan. Once cooled, you can use your hands or a wooden spatula to break up some clumps if you think they are too big.
Granola stays fresh at room temperature for up to one week.
