Place 1 cup water and dry quinoa in a medium saucepan. Bring to a boil. Lower heat to a simmer, covered saucepan, and let cook for about 10 minutes, until water is completely absorbed. Transfer to separate bowl, stir in 1 tsp cinnamon, and place in fridge to cool.
In a separate medium bowl, stir together Greek yogurt, pumpkin puree, pumpkin pie spice, and remaining 1 tsp cinnamon. Also stir in honey or agave if you want to sweeten the yogurt a bit.
Add graham cracker crumbs to the bottom of a glass or bowl. Add ¼ of the pumpkin pie yogurt mixture (about ¾ cup) over the graham cracker crumbs. Add ½ the quinoa. Top quinoa with another ¼ of the yogurt.
Top with chopped pecans. You can also sprinkle additional cinnamon and/or graham cracker crumbs over the top, if desired. Repeat layering with second glass or bowl.