In a small bowl, stir together chai spice ingredients. Set aside.
In a medium mixing bowl, stir together cream cheese and whipped topping with a rubber spatula. The mixture will look a little lumpy. Don't worry.
Once the cream cheese is incorporated, add sugar, milk, and chai spice. Mix until smooth. Use your spatula to help smoosh the cream cheese and smooth things out.
Transfer the cream cheese mixture into the bottom of your graham cracker pie crust and spread into an even layer.
Pumpkin Layer
In a medium mixing bowl, whisk together vanilla pudding mix and milk until thickened. Add pumpkin puree, chai spice, and salt to the bowl. Whisk to combine.
Add pumpkin mixture over chai cream cheese. Spread out in an even layer to the edges of the pie crust so the cream cheese layer is completely covered.
Topping
Top the center of the pie with your reserved whipped topping. Use an offset spatula or back of a spoon, to spread the whipped topping out over the pie. (I like to leave a 1-inch border so you can see the filling.) Sprinkle the top of the pie with some more chai spice mix.
Cover and refrigerate until ready to serve. Cut into 8 slices and dig in!
Notes
I find that whipped topping holds up better in this recipe. If you want to substitute 3 cups of homemade stabilized whipped cream instead you can totally do that.
This pie gets better as it sits. The spices get into the cream cheese and pumpkin layers, and just makes for a better pie. But you don't have to wait, it's good to go right away if need be.