Preheat oven to 425F degress.
Beat eggs, sugar, pumpkin pie spice, salt and instant espresso powder in a large bowl. Stir in pumpkin puree into bowl.
Gradually mix in evaporated milk and whisk until fully incorporated.
Take the pie crust out of the fridge and add chocolate chips onto the bottom of the the pie crust. Then pour pumpkin pie filling into the pie shell.
Bake in preheated 425F degree oven for 15 minutes. If you cut out pieces for decorations, such as foliage leaves, add into the oven on seperate baking sheet and back for 10-12 minutes then remove from oven.
Once the pie has been in the oven for 15 minutes, reduce the temprature to 350F degrees, bake for 40-50 minutes or until knife inserted near center comes out clean. Then place decorative foliage leaves on top of the pie.
Cool on a wire rack for 2 hours, serve immediately or refrigerate.
Top with whipped cream before serving.