For the Pudding:
Add coconut milk, Greek yogurt, pumpkin puree, 1/4 cup maple syrup, vanilla extract, and pumpkin pie spice to a bowl. Whisk until the mixture is smooth. Whisk in the chia seeds.
Transfer to individual containers or cover the bowl with plastic wrap. Place the mixture in the refrigerator to chill for 4 hours.
Top with maple-glazed pecans and pumpkin seeds.
For the Pecans & Pumpkin Seeds:
Add chopped pecans and pumpkin seeds to a small bowl. Stir in maple syrup. Transfer to an airtight container and store in the refrigerator until ready to serve.