Preheat oven to 300°F. Line a large baking sheet with parchment paper and set aside.
In a large bowl, whisk together the pumpkin, olive oil, maple syrup, brown sugar, salt, cinnamon, nutmeg, and cloves until well combined.
Stir in the oats, pecans, coconut flakes, and pumpkin seeds, making sure to coat each piece with the wet mixture.
Spread the granola in a thin layer on the prepared baking sheet, then bake for 40-50 minutes, until the granola is golden brown and mostly dry and crisp. It will continue to crisp a bit more as it dries, but err on the side of baking it longer to ensure it’s fully cooked underneath as well as on top.
Let the granola sit on the pan for 15 minutes before breaking into clusters and stirring in the dried cranberries. Allow to cool completely before storing in an airtight container for up to 2 weeks.
Servings 7