In a large mixing bowl, whisk together the coconut milk, almond milk, pumpkin puree, maple syrup, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt until everything is smooth and well combined.

Add the chia seeds to the mixture and stir thoroughly, making sure no clumps form. Let the mixture sit at room temperature for about 10 minutes, then give it another good stir — this second stir is important because it helps prevent the chia seeds from settling in one spot and clumping together at the bottom.

Divide the pudding evenly among four jars or airtight containers. Cover each one and refrigerate for at least 4 hours, though leaving them overnight gives you the creamiest, most set results.

Before serving, give each portion a good stir and check the texture — if it feels too thick for your liking, simply stir in a splash of almond milk to loosen it up. Top with whipped cream, a pinch of cinnamon, pepitas, and a drizzle of maple syrup if you like.