Prepare pie crust by rolling it out and placing it in a pie pan. Refrigerate as you make the pie.
In a large bowl or bowl of a stand mixer, combine the pumpkin puree, sweet potato puree, maple syrup, vanilla bean seeds, spices and salt.
Add eggs one at a time, ensuring that each is combined.
Gradually mix in the heavy cream or unsweetened almond milk.
Remove pie shell from the fridge and place on the middle rack of the oven.
Slide the rack out carefully a couple of inches and pour the filling into the pie shell (this will prevent maneuvering/walking with a full, unbaked pie).
Slowly, slide the oven rack back in place, taking care not to spill the contents of the pie shell onto the bottom of your oven!
Place an empty cookie sheet under the pie for baking to prevent any boil overs.
Bake for 1 hour, checking the pie after 30 minutes to rotate if needed and to make sure the crust isn't browning too much (cover with foil or parchment if needed).
The pie is done when the center of the pie only jiggles slightly. The rest of the pie should be set.
