Preheat your oven to 350°F (175°C).

In a mixing bowl, combine the flour, sugar, and salt. Add the cold, cubed butter and mix until the mixture resembles coarse crumbs.

Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Do not overwork the dough.

Press the dough into a 9-inch tart pan evenly across the bottom and up the sides. Prick the bottom with a fork to prevent bubbling.

Bake the crust for 10 minutes, then remove from oven and let cool slightly.

In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, and vanilla extract until smooth.

Add the chai spice blend, ground cinnamon, nutmeg, ginger, and cloves. Mix until all ingredients are well combined.

Pour the filling into the prepared crust, smoothing the top with a spatula.

Bake the tart for an additional 20 minutes or until the filling is set but still slightly jiggly in the center.

Remove from the oven and allow to cool at room temperature before slicing.

Serve warm or chilled, optionally topped with whipped cream or a dusting of powdered sugar.