Defrost one disc of Mirabelle’s frozen pie dough. When the dough is still cool, but malleable, flour your work surface and roll the dough out into a thin disc slightly larger in circumference than your pie pan. Generously butter the pan, then transfer the rolled-out dough into the dish, allowing the edges to overhang by an inch, or so. Using your fingers, create a fluted pattern around the edges with the overhanging dough, or use a fork to crimp the dough around the edges, trimming and discarding any extra. Use a fork to prick the bottom of the dough in a few places, then place a sheet of parchment paper over the dough and fill the pan with pie weights (or dried beans). Place the pan and dough in the freezer to chill while you preheat your oven to 375 F. Once the oven reaches temperature, transfer the pie pan into the oven and bake for 14-15 minutes until the dough is partially baked. Remove pan from the oven, remove pie weights and parchment, and reduce oven temperature to 350 F. In the bowl of a stand mixer, whisk together the sweet potato, heavy cream, crème fraîche, maple syrup, eggs, cinnamon, and nutmeg until smooth. Pour filling into the par-baked pie shell and place it on a baking sheet. Bake at 350 for 50 minutes until the filling is just set. It will still be slightly jiggly. Remove from the oven and cool completely. Serve with a dollop of fresh whipped cream or crème fraîche.