Preheat oven to 350 degrees.
Prebake pie crust for 15-20 minutes or until just set but not browned.
In a mixer, beat cream cheese, sugar, pumpkin, pie spice, and vanilla together.
Add eggs in one at a time and beat till combined.
Fold in chocolate chips (filling will be very runny).
Pour filling into pie crust. Bake in 350 degree oven for 45 minutes, or until middle is set and no longer jiggly.
Refrigerate pie for at least 4 hours. Overnight is best.
Top with coconut whipped cream and serve!