Place the cookie crust in its pan on a cookie sheet to catch any drips.
In a large mixing bowl, beat the pumpkin, sweetened condensed milk, egg, cinnamon, and salt. Pour this mixture into the cookie crust. Bake 15 minutes.
Remove the pie from the oven. Reduce the oven temperature to 350°. Sprinkle the chocolate chips over the pie.
Bake 30 minutes or until set. Cool to room temperature and then chill in the refrigerator.
Serve with whipped cream.
Notes
Nutritional values are approximate and are based on ⅛ of the recipe. Promptly refrigerate leftovers and consume within 2 days.Variations: You can use a different type of crumbs for the crust, such as graham crackers or Biscoff. You can also use a variety of baking chips, such as butterscotch or white chocolate instead of chocolate chips.