1/4cupneutral flavored oil(such as grapeseed or canola)
1/4cuppure maple syrup
1teaspoonpure vanilla extract
Preheat oven to 325 degrees F. Line a rimmed baking sheet with parchment paper.
In a large bowl, stir together oats, wheat germ, light brown sugar, pumpkin seeds, salt, cinnamon, nutmeg, and ginger. Set aside.
In a small bowl, whisk together pumpkin puree, oil, maple syrup, and vanilla. Stir wet ingredients into the oat mixture until fully distributed and no dry pockets remain.
Stir pecan halves into the granola mixture and spread onto the prepared baking sheet in an even layer.
Bake for 35-45 minutes, stirring halfway through, until the granola is light golden brown and fragrant. Keep a close eye toward the end of the baking time so the granola doesn't burn. (The granola will not be crisp when you take it out of the oven, it will crisp as it cools.)
Let granola stand at room temperature until completely cooled. Stir in raisins. For the freshest flavor and texture, store, tightly covered, at room temperature for about a week. For longer storage, freeze the granola.
Pumpkin-Cranberry Granola: Substitute dried cranberries for the raisins.Pumpkin-Honey Granola: Substitute honey for the maple syrup. Depending on your personal preferences and the honey you've used, you might need to dial back the brown sugar to 1/4 cup. Some varieties of honey can be quite sweet. Pumpkin-Coconut Granola: Add 1/2 cup unsweetened coconut flakes when you add the pecans.Pumpkin-Chocolate Granola: Add 1/2 to 1 cup of semisweet or white chocolate chips when the granola is completely cooled.Different Nut Varieties: If you don't like pecans, you can substitute most halved or whole nuts (such as halved walnuts, or whole raw almonds). If you prefer sliced almonds, add them 10 minutes before the end of the baking time so they don't burn.