Chai-Spiced Swirl Pumpkin Pie

Instructions

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1. - Preheat oven to 400°F. Fit a 9 in. pie pan with pie dough. Roll out extra crust and cut 5 strips ¼ in. wide x 18 in. long. Braid strips and attach to edge of pie using brush and egg wash.
2. - In small bowl, beat cream cheese, 1/4 cup brown sugar, flour, 1/2 teaspoon cinnamon, cardamom, and clove until smooth. Beat in 1 egg and 1/4 cup heavy cream until smooth.
3. - In medium bowl, whisk together pumpkin puree, salt, remaining 2 eggs, remaining 1/2 cup brown sugar, and remaining 1/2 cup heavy cream until smooth. Whisk ½ cup cream cheese mixture into pumpkin mixture, and pour pumpkin mixture into prepared pie pan. Drop cream cheese mixture onto pumpkin mixture by tablespoonfuls, and use a small angled spatula to swirl together.
4. - Bake 20 minutes, then lower oven temperature to 350°F and bake 35 to 40 minutes longer, or until center of pie jiggles only slightly.
5. - Cool completely in pan on cooling grid. Serve with whipped cream and sprinkled with additional cinnamon, if desired.