Mix the yogurt, coconut milk, pumpkin, maple syrup, vanilla, and pumpkin pie spice, and chia seeds together. Add to 3 separate bowls, cover and refrigerate for at least 2 hours or overnight.
For a make-ahead breakfast, refrigerate overnight and serve in the morning. The pudding should be good for three days in the fridge.
Top with toasted pecans and banana slices before serving.