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.
Store in a container with an air-tight seal, and it should keep for up to 3 weeks.