Line a 9 or 9.5” pie plate with pie crust. (My pie plate was 9.5” which is a little too big for the store-bought crust. So I used the second crust to create a design around the edge. I used a 1M tip to cut out circles - using the back end of the tip - to place around the edge of the pie. You could also use a mini cookie cutter. If you are using a 9” pie plate, one crust will work fine.) Place in the refrigerator until ready to fill.

Place brown sugar, eggs, milk, pumpkin, spice, and vanilla in a large bowl. Whisk until combined. Let sit for 10 minutes.

Place biscuit chunks and chocolate chips on top of your prepared crust. Pour the filling over the top, using your fingers to work the mixture in between all the chunks of biscuit. Let sit for 30 minutes before baking.

Preheat oven to 350 degrees. Bake for about 40 minutes, until filling seems set. If the crust seems to brown too quickly, you can cover it with foil.

Let cool before slicing, store in refrigerator.