Preheat your pellet smoker or oven to 350° F.
Heat cream to just boiling. Remove from heat and add contents of 4 chai tea bags. Allow to steep for about 15 minutes. Strain mixture; pressing lightly to extract flavor.
While the cream is steeping, in a bowl combine almond flour, tapioca flour, coconut flour and salt. Cut in butter until mixture resembles wet sand. Using a fork incorporate egg.
Work crust mixture into a flat disc. Place on a piece of parchment paper and place a second pieces on top.
Roll crust out to fit in a 9-inch pie plate. Remove top piece of parchment paper and use bottom piece to help transfer the crust into the pan.
Press crust into pan and flute edges. Since this is a gluten- and grain-free crust it has a tendency to break a little more easily. If this happens simply press the crust back together – no gluten means the crust won’t get tough from overworking the dough. Refrigerate crust until filling is ready.
In a large bowl whisk together pumpkin, eggs, maple syrup, spiced rum, salt and chai cream.
Pour filling into prepared crust.
Smoke or bake pie for 55-65 minutes or until filling is just set in the center. If crust starts to take on too much color cover edges with foil.
Allow pie to cool for at least 4 hours or overnight.