In a mixing bowl, stir together the coconut milk, pumpkin, chia seeds, maple syrup, pumpkin pie spice, and vanilla extract. Divide the mixture evenly among two small jars, seal, and store the jars in the fridge for at least 4 hours and ideally overnight. Top the pudding with chopped pecans before serving, and enjoy!
Chia seed pudding can last up to 5 days in the fridge. Feel free to double or triple the recipe if you want to have more on hand for the week.
Other topping ideas include pumpkin seeds, walnuts, and/or chocolate chips.
If you don't have pumpkin pie spice, sub ½ teaspoon cinnamon and ½ teaspoon ground ginger or just use all cinnamon.