Preheat oven to 350 degrees F. Mix the oats, pecans, sugar, pumpkin pie spice, and sunflower seeds in a large bowl.
In a small saucepan over medium-low heat, warm the butter, maple syrup, honey, pumpkin puree, vanilla extract and whisk for 3-4 minutes until ingredients are combined. Pour over the dry ingredients and quickly mix with a wooden spoon.
Spread the mixture evenly onto two baking sheets (or bake in two batches) and bake for 20-25 minutes. Flip with a spatula after the first ten minutes of baking. If you prefer chunkier granola, don’t stir as it breaks up the clusters. Instead, just rotate the pans at the halfway point to ensure even cooking.
Once the granola is golden brown, remove from oven and let cool completely. It will crisp up as it cools.
Transfer to an airtight container in a cool area and it will keep fresh for a couple months. Enjoy as cereal, on top of yogurt, or just as a snack!