Preheat oven to 325 degrees F. Line two large baking sheets with silicone baking mats or parchment paper and set aside.
In a large bowl, mix together the oats, coconut, pumpkin seeds, quinoa, chia seeds, cinnamon, pumpkin pie spice, and salt together until combined.
In a medium bowl, whisk the egg whites until well-blended. Whisk in the pumpkin puree, maple syrup, vegetable oil, brown sugar, and vanilla until smooth and combined. Pour into bowl with dry ingredients and mix until everything is moistened.
Spread onto two baking sheets and bake each batch for 40 minutes. Stir the granola every 10-15 minutes to prevent burning.
Allow granola to cool for 20 minutes on the baking sheets so it can get crunchy. Pour into a large bowl and add the dried cranberries.
Cover tightly and store at room temperature for up to 2 weeks. Over time, granola will lose its crunch.