Heat a large nonstick skillet over medium heat. Add the oats, almonds and pumpkin seeds and cook for 6-8 minutes or until beginning to lightly brown, stirring frequently with a spatula or wooden spoon.

Add in the chia seeds, salt and pumpkin pie spice and quickly mix together.

In a separate container, whisk together the pumpkin puree, oil, and maple syrup together. Drizzle in the pumpkin-maple mixture oil and crumble sugar over all; cook 2 minutes, stirring constantly until all granola is covered in the wet mixture and begins to clump and toast together.

Remove from heat and stir in the orange or lemon zest. Serve warm or room temperature. Store in an airtight container at room temperature for up to two weeks.