Preheat oven to 375°F (190°C). Roll out each half of the refrigerated pie crust and fit into two separate 6-inch round pie pans. Trim and crimp edges. Set aside.

For the Mini Pumpkin Pie: In a medium bowl, whisk together pumpkin puree, evaporated milk, granulated sugar, egg, pumpkin pie spice, and salt until smooth. Pour into one prepared 6-inch pie crust.

For the Mini Pecan Pie: In another medium bowl, combine chopped pecans, light corn syrup, brown sugar, melted butter, egg, vanilla extract, and a pinch of salt. Mix well. Pour into the second prepared 6-inch pie crust.

Bake both mini pies for 35-40 minutes, or until the fillings are set and the crusts are golden. A knife inserted near the center of the pumpkin pie should come out clean (except for the pumpkin itself). The pecan pie center should be firm with slightly jiggly edges. Cool completely on a wire rack for at least 2 hours, or preferably overnight, before proceeding. This step is crucial for the pies to hold their shape when baked into the cake.

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper circles. This prevents sticking.

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.

In the bowl of an electric stand mixer with the paddle attachment, cream the softened unsalted butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

With the mixer on low speed, alternately add the dry ingredients mixture and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients (e.g., dry, wet, dry, wet, dry). Mix until just combined and no streaks of flour remain; do not overmix.

Divide the cake batter evenly between the two prepared 9-inch cake pans.

Carefully place one cooled mini pumpkin pie into the center of the batter in the first cake pan, pressing gently so it's partially submerged. Ensure the top of the pie is roughly level with the surrounding batter. Add a bit more batter around the pie if needed to cover it adequately.

Repeat with the second cooled mini pecan pie in the second cake pan, centering it in the batter and ensuring it is covered.

Bake for 45-55 minutes, or until a wooden skewer inserted into the *cake* (not the pie) comes out clean. Baking time may vary slightly due to the pies inside. Allow cakes to cool in their pans on wire racks for 15-20 minutes before inverting them onto the racks to cool completely. Cooling completely is essential for easy frosting.

In the bowl of an electric stand mixer with the paddle attachment, beat the softened unsalted butter on medium speed until creamy, about 2-3 minutes.

Gradually add the sifted powdered sugar, 1 cup at a time, mixing on low speed until combined, then increasing to medium-high. Scrape down the sides of the bowl as needed.

Add the pure maple syrup, vanilla extract, and pinch of salt. Beat until well combined.

Add the heavy cream or milk, 1 tablespoon at a time, until the frosting reaches a light, fluffy, and spreadable consistency. Beat on medium-high for another 2-3 minutes until very light and airy.

Once the cake layers are completely cool, use a serrated knife to level the tops of the cake layers if necessary, creating a flat surface for assembly.

Place one cake layer (e.g., the pumpkin pie layer) on a serving plate or cake stand.

Spread a generous layer (about 1 cup) of maple buttercream over the top of the cake layer, up to the edges of the pie embedded within.

If using, carefully spread the chilled cranberry sauce over the buttercream layer.

Carefully place the second cake layer (the pecan pie layer) on top of the first, aligning it.

Use the remaining maple buttercream to frost the top and sides of the entire Piecaken. Use an offset spatula to create smooth or decorative swirls.

Optionally, decorate with candied pecans, a sprinkle of ground cinnamon, or fresh cranberries. Slice with a sharp, long knife, warming the knife slightly between cuts for clean slices, to reveal the beautiful pie layers inside. Serve at room temperature.