Step 1

The night before: In a medium sized bowl, whisk the pumpkin puree, maple syrup, cinnamon, nutmeg, ground cloves, and salt until smooth. Sprinkle in the ground chia and orange zest. Whisk vigorously for 1 to 2 minutes so that the chia gets evenly distributed. Cover and refrigerate overnight. Also place a mixing bowl, and the cans of coconut milk in the fridge (see note 1).

Step 2

The next day: Scoop the coconut solids from the cans (see note and add to chilled mixing bowl. Set aside or discard the remaining liquid in cans. Using an electric mixer on medium-high speed, beat the coconut solids until fluffy, about 2 minutes. Add the vanilla and maple syrup (to taste). Beat for another 30 seconds to incorporate.

Step 3

Fluff pumpkin mixture: Whisk the pumpkin mixture for 1 minute to fluff it up slightly. Transfer about ¾ cup of the coconut whipped cream to the pumpkin mixture, and gently fold to mix. Keep the remaining coconut whipped cream for assembly.

Step 4

Assemble: Crumble the cookies. Just before serving, layer the pumpkin mixture, coconut whipped cream, and crumbled cookies among six cups or ramekins (see note 3).