Pumpkin Maple Pecan Granola

OK, I guess I might as well jump on the pumpkin frenzy at this time of the year, although I really try to avoid those Starbucks pumpkin lattes since they have a million calories.  Speaking of Starbucks, I was in one the other day when the woman in front of me ordered a latte with 8 extra shots of espresso and a drink for her daughter and I think it ended up costing her around $22.  What a business!

Anyway, this pumpkin granola isn't anywhere near that expensive or that many calories, and it'll make your house smell fabulous.  The granola is crisp and very lightly sweet with just the right amount of pumpkin and spice flavors without going overboard. Perfect for fall!  (And hint, it makes a great gift also.)

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Pumpkin Maple Pecan Granola

Makes about 4 cups

3 cups rolled oats

1 cup pecans, chopped

1/3 cup whole almonds, chopped

3 tablespoons brown sugar

¼ teaspoon kosher salt

¾ teaspoon pumpkin pie spice

½ teaspoon cinnamon

¼ cup vegetable oil

1/3 cup maple syrup

1/3 cup pumpkin puree

Preheat oven to 325d.

Mix the oats, nuts, sugar, salt and spices together in a large bowl.

In a small saucepan over medium-low heat, warm the oil, maple syrup and pumpkin puree while whisking (the oil will still be separated).  Pour over the dry ingredients and quickly mix with a wooden spoon.

Spread the mixture evenly on two baking sheets and bake for approximately 30 minutes, stirring the granola and rotating the pans every 10 minutes.  Near the end, watch closely – the granola should be golden brown but it can overbrown quickly.

Remove from the oven and let cool completely on the baking sheets before storing in an air-tight container.  The granola will crisp up as it cools.