Mix all the chia pudding ingredients together in a bowl for 1-2 minutes until everything is well incorporated.
Cover and place in the fridge to firm up for at least 4 hours, or overnight.
In the morning, prepare the whipped coffee cream by whisking or using a hand blender to whip the sugar, instant coffee, pumpkin spice and boiling water together until it forms soft peaks.
Layer the chia pudding and pumpkin cream in a bowl or cup.
