Preheat oven to 350°F. Grease a 9-inch pie dish.
In a medium bowl, mix together almond flour, sorghum flour or all-purpose gluten free sorghum blend, maple sugar, and cinnamon. Add oil and vanilla, mix until combined. Press the almond crust mixture into greased pie dish to create thin even layer over the pie dish. Press crust firmly with fingers to help it set. Bake for 10 minutes, remove from oven and set aside to let cool. Keep oven heated at 350°.
In a saucepan over medium heat, add 2-3 inches of water. Place a steamer basket over the top of the saucepan, and add the sweet potatoes to the steamer basket. Steam sweet potatoes until tender, about 20 minutes. Remove from heat.
Puree sweet potatoes with applesauce, almond milk, lemon juice, vanilla extract, cinnamon, nutmeg, and ginger using a food processor or a hand blender in a medium bowl. Beat until filling is smooth, scraping the sides of bowl as needed.
Using a spatula, add sweet potato filling into crust and place back in oven at 350° for 15 minutes.
In a small bowl, combine molasses and maple syrup.
Remove pie from oven after 15 minutes, add pecans in a single layer on top of pie and spread syrup mixture on top of pecans. Place pie back into oven for another 5 minutes. Let cool before serving.