Preheat oven to 325° F and line a baking sheet with parchment paper.
Roughly chop the almonds, then place them in the food processor with the pecans and pulse until the pieces are the size you prefer. I like chunky, largish pieces, but smaller pieces will work too.
Add the pumpkin seeds and pulse a few more times, then place the nuts/seeds in a large bowl with old-fashioned oats and chopped dates/raisins.
In a separate bowl, combine the melted coconut oil, pumpkin puree, maple syrup, vanilla extract and pumpkin spice and mix together.
Add wet ingredients (pumpkin mixture) to the dry ingredients.
In a small bowl, whisk the egg white until foamy and then pour it over the granola. Stir until everything is well-combined.
Spread the granola in an even layer on the baking sheet and bake for 20 minutes, then stir and bake for another 10-15 minutes. Start checking at the 10 minute mark. If they look like they might start to burn pull them out, otherwise let them bake the full 15 minutes.
Remove granola from the oven and allow it to cool to room temperature before eating or transferring to an airtight container.
Notes
Feel free to vary the mix-ins based on personal preference.