Preheat the oven to 325 degrees. In a large mixing bowl, combine the rolled oats, pumpkin pie spice, coconut sugar, pecans, and salt. Set aside. Make sure to mix the dry ingredients well because if not, there will be clumps of spice, salt, or sugar after stirring in the wet ingredients.
Scoop coconut oil into a measuring cup and microwave in 20-second increments until it melts.
Whisk together the canned pumpkin puree, maple syrup, vanilla extract, and coconut oil in a medium bowl.
Pour the wet ingredients into the dry ingredients and stir until all the oats are evenly coated.
Spread the granola mixture evenly onto a baking sheet sprayed with cooking spray or lined with parchment paper.
Bake the granola for 35 - 40 minutes. Stir the granola halfway through to keep the ends from burning. The granola is done when the oats are golden brown and toasted.
Remove the granola from the oven and let it cool completely on the counter. This takes about 45 minutes to up to an hour.
Break the granola into clusters. Store the granola in an airtight container.