Add the chia seeds into a medium bowl, then add the almond milk gradually, stirring continuously. Set aside for 15-20 mins.
Heat 1 tablespoon coconut milk into a non-stick skillet, add the apples, coconut sugar and water, mix and bring to boil over medium heat. Simmer for 5 minutes, until the water is absorbed, and the apples are slightly cooked but still a crunchy.
Drain the dates and add them into the blender with the coconut milk, pumpkin puree, 1 tablespoon coconut oil, pumpkin spice and salt, and process to obtain a smooth liquid.
Divide the chia pudding into the serving jars, top with the stewed apples and almond butter, drizzle with pumpkin caramel and garnish with chopped pecans.