Heat a small skillet over medium heat. Add pecans and toast until golden brown, about 4-5 minutes.
Add pecans, sugar, pumpkin, milk, and spices to a blender. Process until smooth, about a minute.
Transfer to a medium sized bowl.
Add in chia seeds and whisk until incorporated.
To set, pop into the freezer after mixing it and check on it every 10 minutes, stirring until it reaches a good pudding texture.
It should last covered in the fridge for about a week.
To make the parfait, layer in a jar the pumpkin spice chia pudding, and top with desired fruit, chopped nuts, etc. I used pomegranate seeds, my candied pecan recipe and sliced blackberries.