In a large bowl or measuring cup, combine the milk, pumpkin puree, maple syrup, pumpkin pie spice, and a pinch of salt. Whisk well, until smooth.
Add in the chia seeds and mix again. A whisk works best for mixing in this case, so the chia seeds won't clump together.
Pour the mixture evenly into two (8- to 12-ounce) glass jars with lids. Store them in the fridge until the chia pudding has thickened, at least 30 minutes, or overnight. When you're ready to eat, stir the pudding and add any toppings you love, such as yogurt, sliced banana, or chopped walnuts.
Leftover chia pudding can be stored in the fridge for up to 4 days, or you can freeze it for up to 3 months. (Thaw overnight in the fridge when you want to eat the frozen chia pudding.)
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Notes
Nutrition information is for roughly 1 cup of chia pudding (half the batch). This information is automatically calculated using generic ingredients and is just an estimate, not a guarantee.Make your own pumpkin spice blend: Combine a 1/2 teaspoon of ground cinnamon, a 1/4 teaspoon of ground ginger, and 1/8 teaspoon each of ground nutmeg and cloves.