Homemade Pumpkin Pie Granola: Your Ultimate Autumn Breakfast & Snack

Imagine autumn in a bowl – our crunchy Pumpkin Pie Granola delivers that perfect blend of warmth and spice, packed with healthy nuts, seeds, and the inviting flavor of pumpkin. A satisfying bowlful is the ideal way to kickstart your day or enjoy a wholesome snack. (Jump straight to the recipe!)

Embrace the Flavors of Fall with Homemade Granola

What dessert captures the essence of fall more perfectly than a classic pumpkin pie? The mere thought conjures images of cozy kitchens, family gatherings, and the irresistible aroma of cinnamon and nutmeg wafting through the air. That first forkful, a luscious, spicy creaminess topped with a cloud of whipped cream after a festive holiday meal, or even a hearty slice savored for breakfast the morning after, leaving a sweet, lingering pumpkin-spice aftertaste – these are the moments that truly define autumn’s culinary joys.

Are you salivating yet? Are you craving that glorious taste of… mmm… pure pumpkin pie bliss?

What if we could capture that same wonderful experience in a form you could enjoy guilt-free every day? Enter homemade Pumpkin Pie Granola! It brings you all the heartwarming spices – cinnamon, nutmeg, cloves, and ginger – the rich, unmistakable flavor of fall pumpkin, and that subtle, comforting sweetness from maple syrup and brown sugar. But wait, there’s more! This granola adds a supremely satisfying crunch and the rich, nutty goodness of pecans, transforming your favorite pie into an everyday delight.

A Wholesome and Healthy Indulgence

Unlike its dessert counterpart, this pumpkin pie granola is a powerhouse of nutrition, making it an ideal choice for breakfast or a healthy snack anytime. It’s absolutely packed with vitamins and antioxidants found in nutrient-rich pumpkin, essential nutrients from nuts, and seeds, plus the incredible fiber and health benefits inherent in hearty oats. Starting your day with this granola means fueling your body with sustained energy and vital nutrients, all while treating your taste buds to the comforting flavors of the season.

Imagine the delightful scene: your family or guests walk through the door, and their eyes widen as they exclaim, “Do I smell pumpkin pie?” And you, with a knowing smile, can reply, “Even better – it’s homemade pumpkin pie granola. Care for a bowl?” The warm, inviting aroma alone is enough to make anyone feel welcome and cozy. This granola isn’t just a meal; it’s an experience, a little piece of autumn comfort you can share.

So, if pumpkin pie is the quintessential dessert that evokes fall, then this delightful pumpkin pie granola is destined to become your go-to breakfast, or anytime snack, that perfectly complements the season. It’s an easy, rewarding recipe that brings joy to your kitchen and your table.

* * * * * *

Tips and Tricks for Perfect Pumpkin Pie Granola

Kitchen Frau Notes: When it comes to the pumpkin, you have two excellent choices: either opt for convenient canned pumpkin puree (ensuring it’s not pumpkin pie filling, which is pre-spiced and sweetened) or create your own fresh pumpkin puree from scratch. The recipe for homemade puree is included below, offering an even fresher flavor profile.

This pumpkin pie granola recipe yields a generous twelve cups (about 3 liters), which might seem like a lot. However, this large batch size offers fantastic advantages. You could easily halve the recipe if you prefer a smaller quantity. If using canned pumpkin for a half batch, half a standard 14oz can is approximately ⅞ of a cup (200g), or 1 cup minus two tablespoons. Don’t let the leftover pumpkin go to waste – it’s excellent in smoothies, baked goods, stirred into soups, or simply frozen for future culinary adventures.

Personally, I always recommend making the full recipe. Why? Because while you’ve already got all the ingredients out and the kitchen in a bit of a mess, it makes perfect sense to maximize your effort! Plus, half of this delicious granola can be easily tucked into a heavy-duty ziploc freezer bag for later enjoyment. Simply pull it out whenever a craving strikes, or package it into charming gift bags to share the autumn joy with friends and neighbors. Homemade gifts are always appreciated, and this granola is a truly thoughtful treat.

Pumpkin Pie Granola Recipe

Makes 12 cups (3 liters) of delicious, crunchy granola

Ingredients:

Dry Ingredients:

• 4 cups (400gms) large flake oats (also known as old-fashioned oats, which provide the best texture for granola)
• 1 cup (150gms) pumpkin seeds (pepitas)
• 1 cup (120gms) sunflower seeds
• ½ cup (75gms) sesame seeds
• 2 cups (200gms) pecans (for that rich, nutty flavor)

Wet Ingredients:

• 1 can (14oz/398gms) pumpkin puree, or 1¾ cups homemade pumpkin puree (see recipe below for making your own)
• ½ cup pure maple syrup (for a natural, nuanced sweetness)
• 1 cup (200gms) packed brown sugar (adds depth and moisture)
• ¼ cup neutral oil (like canola or grapeseed oil)
• 1 tablespoon (15ml) ground cinnamon (the star spice!)
• 1 teaspoon (5ml) ground ginger
• ½ teaspoon (2.5ml) ground nutmeg
• ½ teaspoon (2.5ml) ground allspice or cloves (choose your favorite or use both for extra warmth)
• ½ teaspoon (2.5ml) fine sea salt (enhances all the flavors)

Instructions:

1. Prepare the Oven: Preheat your oven to 350°F (175°C).
2. Chop Pecans: On a cutting board, roughly chop the pecans. You don’t want them too fine; just a few strokes of the knife will do. The goal is to break most of the halves into smaller pieces, but still retain plenty of larger, satisfying chunks for texture.
3. Combine Dry Ingredients: In a very large mixing bowl, combine the large flake oats, pumpkin seeds, sunflower seeds, sesame seeds, and chopped pecans. Stir well to ensure an even distribution of all the dry components.
4. Whisk Wet Ingredients: In a separate, medium-sized bowl, whisk together the pumpkin puree, maple syrup, brown sugar, oil, cinnamon, ginger, nutmeg, allspice (or cloves), and salt. Let this mixture sit for a few minutes; this allows the brown sugar to soften slightly, making it easier to dissolve. Then, continue whisking vigorously until the brown sugar is completely dissolved and the mixture is smooth and well-combined.
5. Combine Wet and Dry: Pour the luscious pumpkin mixture over the oat and nut mixture in the large bowl. Using a large spoon or your hands, toss everything thoroughly until all the dry ingredients are evenly coated with the pumpkin-spice liquid. Ensure there are no dry spots remaining.
6. Prepare for Baking: Divide the granola mixture evenly between two greased 9×13-inch baking pans or rimmed cookie sheets. For easier cleanup, I highly recommend lining your pans with parchment paper. Spread the granola into an even layer in each pan.
7. Bake to Perfection: Bake for 60 to 75 minutes. It’s crucial to stir and turn the granola gently with a spatula every 30 minutes to ensure even baking and prevent burning. When stirring, try to avoid breaking up the clumps, as these delightful clusters are often considered the most enjoyable part of homemade granola!
8. Checking for Doneness: The granola is ready when the pieces at the edges of the pan begin to turn a golden brown and feel crisp. The mixture in the center will still appear slightly moist, but don’t worry – it will crisp up beautifully as it cools. Pay close attention during the last 15 minutes of baking, as granola can go from perfectly golden to burnt very quickly (speaking from experience!). If it’s not baked long enough, it won’t achieve that satisfying crunch and may stick together when stored. The good news is, if you find it’s not crisp enough after cooling, you can always pop it back into the oven for another 10 to 15 minutes at a lower temperature (around 275°F/135°C) to re-crisp it – a trick that works wonders! In my oven, the full 75 minutes is usually needed, but every oven is different, so watch yours carefully and adjust the time as necessary.
9. Cool and Store: Once baked, remove the granola from the oven and allow it to cool completely in the pans. Stir it occasionally as it cools to help prevent large clumps from forming (unless you love giant clumps!). As it cools, take a moment to breathe in that incredible aroma – truly, it smells just like pumpkin pie, doesn’t it? Once thoroughly cooled, transfer your homemade pumpkin pie granola to airtight containers for optimal freshness and storage.

How to Bake a Pumpkin for Homemade Puree

Making your own pumpkin puree is incredibly rewarding and gives your granola an even fresher, more authentic pumpkin flavor. It’s simpler than you might think!

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Select Your Pumpkin: Choose a small baking pumpkin, often called a sugar pumpkin or pie pumpkin, weighing between 5 to 6 pounds (2 to 3 kg). These varieties have sweeter, denser flesh and less water content than larger carving pumpkins, making them ideal for puree.
3. Prepare the Pumpkin: Carefully cut the pumpkin in half horizontally. A sturdy chef’s knife and a stable cutting surface are essential here. Next, cut or break off the stem. Using a large metal spoon, scrape out the strings and seeds from each half. You might need to scrape a bit off the pumpkin wall to remove all the fibrous strings, but don’t worry about getting it perfectly clean. Remember to save those seeds to roast later for a delicious snack!
4. Bake the Pumpkin: Lay each pumpkin half, cut side down, onto a large cookie sheet. To make cleanup a breeze, be smarter than me and remember to line your pan with parchment paper before placing the pumpkin! Cover the entire pan tightly with aluminum foil. This helps to steam the pumpkin, ensuring it cooks evenly and becomes wonderfully tender.
5. Roast Until Tender: Bake for 1 hour or more. The pumpkin is fully cooked when it feels truly soft and yielding when poked with a fork. The exact baking time will depend on the size and density of your pumpkin.
6. Process the Puree: Remove the pumpkin from the oven. Once cool enough to handle, carefully scrape the soft flesh out of the skin, being sure to avoid any dark brown, caramelized bits, which can impart a slightly bitter taste. Transfer the cooked pumpkin flesh into the bowl of a food processor. Process until it is completely smooth and creamy. Alternatively, if you prefer a slightly chunkier puree (which works perfectly fine for baking), you can simply mash the pumpkin with a potato masher.
7. Strain for Perfection: To achieve a puree that’s nice and thick, similar to canned pumpkin, tip the processed puree into a fine-meshed strainer set over a bowl. Allow it to strain until most of the excess liquid has dripped out. This usually takes about 15 to 30 minutes. The straining process ensures your puree isn’t too watery, which can affect the consistency of baked goods. If you don’t have a fine-meshed strainer, you can line a regular strainer with several layers of cheesecloth or a clean, thin kitchen towel.
8. Yield: One average sugar pumpkin will yield approximately 2 to 3 cups of fresh, homemade pumpkin puree, ready to be used in your granola or other fall recipes!

Guten Appetit!

This homemade Pumpkin Pie Granola is more than just a recipe; it’s an invitation to savor the season, enjoy wholesome goodness, and fill your home with the most comforting aromas. Whether you enjoy it with milk, yogurt, or simply by the handful, it’s sure to become a cherished fall tradition.

Want to receive new Kitchen Frau recipes directly to your email? Sign up here and you’ll get a handy and useful kitchen tip along with each recipe, too. (No spam ever.)

If you like my recipes, follow me on Instagram, Pinterest, Twitter, and Facebook. You’d make my day!

You might also like these other fall-inspired recipes:

Perfectly Roasted Pumpkin Seeds

Gingered Pumpkin Soup with Crunchy Creamy Toppings

Warm and Cozy Baked Oatmeal

Banana Oat Breakfast Balls – Convenience on the Go