In a pint size mason jar container stir together rolled oats, pumpkin pie spice, unsweetened cocoa powder, and chia seeds.
Stir in the unsweetened coconut milk, pumpkin puree, vanilla extract, and pure maple syrup.
Sprinkle the cranberries on top, place the lid tightly on, and store in the refrigerator overnight.
Remove the lid and add a splash or so of coconut milk to loosen up the oats. Add a touch more maple syrup if the oats need additional sweetness.
Sprinkle pecans and a few more cranberries on top.