When ready to serve, put the coconut cream in a stand mixer and beat on high until thick and creamy. If you are using canned coconut milk, scoop the thick coconut cream out of the can and discard the water. Add the last teaspoon of vanilla and powdered sugar and beat again until incorporated. Top chia pudding with coconut whipped cream, a sprinkling of pumpkin pie spice, and chopped pecans. Serve!