whipped cream + extra chocolate chipsoptional - for garnish
Preheat oven to 425 degrees F.
In the bowl of an electric mixer, beat eggs with canned pumpkin, vanilla, spices and sugar on low for 1 minute.
Slowly add in evaporated milk. Beat again until combined.
Stir in chocolate chips.
Pour filling into pie crust.
Bake at 425° F for 15 minutes, reduce temperature to 350° F and bake for 40 to 50 minutes or until toothpick (or knife) inserted comes out clean. Loosely cover the pie crust edges with aluminum foil if they begin to darken too much.
Allow pie to cool completely and garnish with whipped topping and extra chocolate chips.
If you love pumpkin pie, you don't want to miss this chocolate chip pumpkin pie! It's the perfect chocolatey-twist!