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Add the Greek yogurt, pumpkin purée, milk, almond butter, maple syrup, vanilla, pumpkin pie spice, cinnamon, and salt to blender. Blend until smooth and creamy.
Add the chia seeds to a large bowl and pour the pumpkin milk over, whisk for 1-2 minutes.
Let the mixture sit for 5 minutes, then whisk once more to break up any chia seed clumps.
Pour into a bowl with a tight lid.
Cover and refrigerate for at least 4 hours or best overnight, until thick and creamy.
Stir before serving and divide into jars or bowls.
Top with Greek yogurt, almond butter, granola, chopped pecans, or an extra sprinkle of cinnamon, if desired.