In small saucepan, combine the pumpkin purée, maple syrup, coconut oil, applesauce, brown sugar, and vanilla. Stir over medium-low heat until mixture is well blended and heated. Do not boil. Stir in spices and sea salt. Cool for about 20 minutes.

While the syrup is cooling, combine rolled oats, almonds, pistachios, oat flour, ground flax and chia seeds in large bowl.

In separate large bowl, combine raisins, dried mixed fruit, apricots, hemp hearts, pumpkin and sunflower seeds, and toasted coconut flakes. Set aside.

Preheat oven to 300°F. Line large rimmed baking sheet with foil. Spray lightly with cooking oil.

Beat egg white until frothy.

Pour cooled syrup over rolled oats mixture. Stir in the frothy egg white to coat the rolled oats mixture.

Spread oat mixture evenly in a single layer on prepared baking sheet. Pat down with the back of a spatula. Bake for 35-40 minutes, or until oats are a deep caramel color and start to get crispy and fragrant. Do not stir mixture during the baking. If granola starts to brown quickly, rotate the baking sheet in the oven and/or reduce the heat. Remove pan from oven and cool granola in pan for about 30 minutes. Break granola into desired sized pieces and add to the large bowl containing the dried fruit and seeds. Stir to combine all ingredients.

Store granola in airtight container at room temperature for 5-7 days or store in freezer for longer use.