Herbs & Kettles Masala Chai Pumpkin Pie

For Crust

1. 1 3/8 cups (175g) all-purpose flour, divided
2. 1 tablespoon (13g) granulated sugar
3. 1/2 teaspoons (2g) Diamond Crystal kosher salt
4. 1 1/4 sticks (140g) unsalted butter, cut into 1/4-inch-thick slices (see note), plus extra for coating pie dish
5. 3 tablespoons (43ml) cold water

For Pie Filling

1. 6 ounces granulated sugar
2. 1/2 teaspoon kosher salt
3. 2 teaspoons Herbs & Kettles Masala Chai
4. 8 ounces cream cheese, room temperature
5. 15 ounces pumpkin purée
6. 4 tablespoons unsalted butter, melted and let cool
7. 3 large eggs

Making Dough

1. Put two thirds of the flour with sugar and salt in the bowl of a food processor. Pulse twice to incorporate.
2. Add butter slices evenly into flour mix. Pulse just until dough begins to form into clumps and no dry flour remains. Add remaining flour and pulse about five times. Transfer dough to a large bowl.
3. Add water, and then, using a rubber spatula, fold and press dough until it comes together into a ball of dough.
4. Form dough into a 4-inch disk. Cover tightly in plastic wrap and refrigerate for at least 2 hours before rolling out and baking.

Shaping and Blind Baking Dough

1. Coat a 9-inch pie dish with butter.
2. Roll pie dough into a circle roughly 12 inches in diameter. Transfer dough to a pie dish, and push dough into the corners of the dish. Using a pair of kitchen scissors, trim the edges of the pie dough until it overhangs the edge of the pie plate by 1/2 inch all the way around. Fold edges of pie dough down under itself, working your way all around the pie dish until everything is well tucked. Use the forefinger on your left hand and the thumb and forefinger on your right hand to crimp the edges.
3. Freeze the pie dough in the dish for at least thirty minutes.
4. Preheat oven to 425°F (220°F).
5. When the oven is ready, line the frozen pie shell with foil or parchment paper and fill with weights (you can use dried beans for this), place the pie dish on a baking sheet, and bake for 15 to 20 minutes until dough is starting to turn somewhat solid. Remove weights and liner, turn pie, and bake until the bottom crust is a golden brown, about 10 minutes. Remove pie shell from oven and allow to cool completely. Reduce heat to 350°F (180°C).

Pumpkin Filling (Make while crust blind bakes)

1. In a high-powered blender, like a Vitamix or Ninja, add the chai and blend into a powder.
2. Add the rest of the ingredients, and blend until homogenous. 
3. Pour the mixture into the pie shell and shake to level. Using the tip of a knife, poke out any air bubbles. 
4. Bake pie until the filling puffs slightly and the center only moves slightly when jiggled, 30 to 35 minutes, rotating the pumpkin pie halfway through baking. Let the pie cool completely before putting it in the fridge to chill for serving.