Mix together pumpkin and vanilla in a small bowl. Return to fridge.
On stovetop, in a small pot, combine coconut cream and sugar. Cook over medium heat, stirring occasionally, until bubbles just start to appear, about 5 mins. Remove from heat.
Combine egg yolks, pumpkin pie spice (or blend of spices) and salt
Slooowwly (very slowly!), whisking the whole time, add egg yolk mixture to the pot containing the heated coconut cream / sugar mix.
Return pot to stovetop and, stirring constantly using a wooden spoon, cook until a solid film forms on backside of spoon. This will take approximately 5-6 minutes.
Remove from heat and pour into a bowl. Remove pumpkin puree mixture from fridge and whisk together.
Cover with plastic and place in fridge until chilled (will take several hours)
Transfer to ice cream maker and freeze according to manufacturer’s instructions. Add chocolate chips during last 5 minutes of freezing.
Pour gelato into freezer-safe container and place in freezer until texture is gelato-like, roughly 1-2 hours.
Remove from freezer and let soften for about 5 minutes before enjoying