1Preheat oven to 375F.
2Combine pumpkin and sweet potato puree, maple syrup, pumpkin spice, and sea salt in a large saucepan and bring to a simmer over medium-low heat. Cook 10-15 minutes, stirring occasionally until thickened. Optional: If you'd like to cook all the alcohol off from the whiskey, add it to this mixture instead of the cream.
3While pumpkin mix is cooking, whisk together eggs + yolk, cashew milk, coconut milk, cognac, and vanilla extract.
4Remove pumpkin mix from heat and whisk in the cream mixture and pour filling into the pie crust.
5Bake for 45-50 minutes or until pie is firm and still a little jiggly in the middle (pie finishes cooking with residual heat).