Blend pumpkin puree, butternut squash puree, eggs, cream, maple syrup or honey, pumpkin pie spice mix, salt and vanilla in a blender, food processor, or stand up mixer. Mix until it is smooth and creamy texture.
Pour the mixture into two parbaked crusts making sure the batter is even and smooth across the top. You can also make this recipe in a 9x13 pan. Bake at 350 degrees for 45-55 minutes or until the center of the pie wobbles just a tiny amount. Have a little bit of wobble will prevent the filling from getting too dried out and cracking. The pie is still cooked through and will set up as it cools.
Let the pie cool for at least 30 minutes or until it has had enough time to set up. Serve with fresh homemade whipped cream or ice cream.
Notes
We once had a little raw cream that had soured slightly. When we added it to this recipe, it gave the pie a delicious cream cheese type of flavor. In other words slightly soured raw cream works great for this recipe too!