using a food processor, pulse your seeds, nuts, coconut, cinnamon and nutmeg all together until chopped and mixed, getting into a crumbly territory.
now, you can remove the blade from the food processor and mix in the pumpkin puree, honey, and dates.
spread the granola mixture across a parchment paper-lined baking tray, flattening it with a spatula as needed until it reaches the edges of the tray.
bake in a preheated oven at 330 for 25-30 minutes. remove from the oven and flip the granola in large chunks, baking for another 10-15 minutes until desired 'done-ness.' (i like mine extra crispy).
remove from the oven and allow to cool completely before adding the raisins.
store the granola in airtight glass jars in the fridge or freezer for longevity and optimal freshness.
