Preheat oven to 300 degrees F and position a rack in the center of the oven.
In a large bowl, whisk together the melted coconut oil, maple syrup and pumpkin puree and stir until combined. Add the pumpkin pie spice, vanilla extra and salt and mix well.
Add the almonds, pecans, pumpkin seeds, and coconut flakes and stir to completely coat.
Spread the mixture evenly onto a large baking sheet and bake for 45 minutes, stirring every 15 minutes to avoid burning.
Once the granola is visibly browned and done cooking, remove from the oven and let cool completely to get crisp.
Let the granola cool to room temperature before storing so that it doesn't retain moisture and will last longer. Store in an airtight container like a glass mason jar at room temperature for 1 week or in the freezer for up to 3 months.