Position rack in middle of oven. Preheat oven to 325°F/165°C. Have ready a rimmed baking sheet pan and set aside.

Stir together the oats, pecans, cinnamon, ginger, nutmeg, salt and cloves in a mixing bowl until combined.

In a separate bowl whisk together the pumpkin purée, maple syrup, oil, brown sugar and vanilla until smooth and combined.

Stir together the wet and dry mixtures with a firm wooden spoon until everything is mixed well. Or do what we do and dump everything in bowl of stand mixer and use a flat paddle to mix ingredients on low speed until combined.

Scrape out onto pan in an even layer. Bake for 20 minutes, then toss granola around with a large spatula to rotate all surfaces so that the granola bakes evenly. Bake for about 20 minutes more or until just beginning to take on a hint of color and you begin to smell the ridiculously toasty and enticing aromas. Cool pan on rack. Store at room temperature in airtight container for up to 3 weeks.