In a high powered blender combine milk, pumpkin puree, maple syrup, vanilla extract, Greek yogurt, chia seeds, pumpkin pie spice and salt. Blend until smooth.
Divide the blended chia pudding into 4 small glass jars (about ¾ cup in each). Cover and place in the fridge for at least 2 hours to thicken.
For serving, top with crushed graham cracker crumbs and whipped cream.
