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Reduce pumpkin puree over low heat on the stove, stirring occasionally, until it sticks to the pan and looks deeper in color
Toast peppercorns, cardamom pods, cloves, and star anise in a mortar and pestle until coarsely ground
Add powdered ginger, powdered cinnamon, and cinnamon stick to the toasted spices and mix
Deglaze the pot with evaporated milk and add ⅔ cup sugar and the masala mixture
Bring to a simmer and add 2 tablespoons loose leaf black tea
Let the chai brew, boiling up and simmering down to concentrate the flavor
Add 2 tablespoons jaggery and let boil up one more time
Strain the hot tea mixture into the cooled pumpkin puree and mix until smooth
Let cool to room temperature completely
Add 2 large eggs, pinch of salt, and dash of vanilla to the cooled mixture and mix well
Pour filling into pie crust and bake at 425°F for 15 minutes
Reduce heat to 350°F and bake for another 35 minutes until slightly wiggly in center
Cool completely at room temperature for 2-2.5 hours, then refrigerate overnight
Make cinnamon whipped cream by whipping ¾ cup heavy cream with ½ tsp cinnamon, ¼ tsp vanilla, and 3 tablespoons powdered sugar to stiff peaks
Pipe whipped cream onto pie, sprinkle with cinnamon, and garnish with cinnamon stick