Preheat oven to 375°F.

Place your pie crust in a 9-10” pie plate. Please note: this pie gets very full. It’s pictured made in a standard 9” pie plate. If you have a 9.5” - 10” or 9” deep dish pie plate, you can use those as well. Just don’t use anything smaller than 9”. (Also - you can make this as two 7” pies, using two pie crusts.) Place pie plate on a cookie sheet for baking.

Place pumpkin, salt, milk, eggs, both sugars, and spices in a large bowl. Whisk until smooth. Stir in chocolate chips. Pour into pie plate.

It’s best if you cover the edges of the pie crust with foil before you start baking. Remove the foil after 50-60 minutes of bake time. You can also use a pie crust guard, if you have one. If you’re using a pie crust guard, you can also add it later on in the baking process, if you wish. It’s in the oven for a long time and the crust will get too brown without being covered at some point.

Carefully transfer pie to oven and bake for 60-75 minutes. I’m giving a large range in time because it depends on what size pie plate you’re using and your oven. My 9” pie plate took 70 minutes. It’s done when the center looks solid. Cool completely, then wrap tightly and chill for at least 4 hours before serving. Serve with whipped cream. Store in refrigerator.