Preheat oven to 350˚F.

Lightly grease inside of 9 inch springform pan, then wrap foil and place onto a baking sheet. Set aside.

Place all chai spice ingredients into a small mixing bowl and whisk together.

Place 2 sheets filo onto a clean surface, overlapping one another. Brush the top sheet with butter and top with 2 more sheet of filo and brush with butter.

Sprinkle ¼ cup of chopped walnuts evenly over buttered filo followed by 1 tablespoon brown sugar and ¼ teaspoon of chai spice.

Carefully scrunch together filo sheet from top to bottom, then tightly curl into a spiral.

Place stuffed and rolled filo into center of springform.

Repeat steps 4 to 6 with remaining ingredients, adding to the original spiral, with each ruffled log of filo until the springform is full.

Place pie in oven and bake for about 20 minutes.

While pie is baking, make custard base: Pour milk and vanilla into a saucepan and scald over medium-low heat.

In a mixing bowl combine remaining cup of brown sugar and eggs and whisk together.

Add ½ cup scalding milk to egg and sugar mixture and quickly whisk together to prevent scrambling. Whisk an additional ½ cup milk to mixture and whisk together.

Pour mixture back into saucepan with remaining milk and whisk together.

Cook mixture, constantly stirring, until just thick enough to barely coat the back of a wooden spoon. Stir in ½ tablespoon chai spice into milk mixture and remove from heat.

After 20 minutes remove pie from oven. Pour milk mixture evenly over pie and place back into oven for an additional 20 to 25 minutes or until custard sets and top of pie turns golden brown.

Remove from oven and cool for 10 to 15 minutes before unmolding from pan. Transfer to serving dish.

Combine powdered sugar with remaining chai spice and sift over ruffled pie. Serve.