1. Combine the Base Ingredients: In a medium-sized mixing bowl, whisk together the unsweetened pumpkin puree, chia seeds, unsweetened almond milk, maple syrup, pumpkin pie spice, vanilla extract, and a pinch of salt until everything is well combined and there are no clumps of chia seeds.

2. Initial Thickening: Once mixed, let the mixture sit at room temperature for about 5 minutes. This allows the chia seeds to begin absorbing the liquid and prevents them from clumping at the bottom.

3. Stir and Chill: Give the mixture another good stir, ensuring all the chia seeds are evenly distributed. Cover the bowl or transfer the mixture into individual serving jars with lids. Place it in the refrigerator for at least 2 hours, or ideally, overnight. The pudding should be thick and gelatinous when properly chilled.

4. Prepare for Warming: When you’re ready to enjoy, remove the chilled chia pudding from the refrigerator. If it’s too thick for your liking, you can stir in an extra tablespoon or two of almond milk to reach your desired consistency.

5. Gently Warm: Transfer the desired portion of chia pudding into a small saucepan over low to medium heat. Stir continuously for 5-7 minutes, or until the pudding is warmed through. Be careful not to boil it, as this can alter the texture. Alternatively, you can warm individual portions in the microwave in 30-second intervals, stirring in between, until heated to your preference.

6. Serve and Enjoy: Pour the warm pumpkin spice chia pudding into serving bowls. Garnish with your favorite toppings, such as a sprinkle of cinnamon, a dollop of whipped cream, or a handful of chopped nuts, and serve immediately.