Place all ingredients - pecans, coconut flour, maple syrup, melted coconut oil and fine sea salt into a food processor.
Pulse 8 - 10 times or until mixture resembles grains of sand. If necessary, using a spatula, scrape down the sides halfway through
Press mixture into the bottom and up the sides of a 9 or 10 inch tart pan with a removable bottom. Set aside on a rimmed sheet pan.
For the Filling
Place all ingredients - sweet potato puree, coconut sugar, coconut milk, coconut flour, coconut oil, eggs, lemon juice, lemon zest, ginger, cloves, nutmeg, cinnamon, and fine sea salt into a food processor.
Using a whisk, stir until all ingredients are combined and the mixture is smooth.
Pour filling into the crust and jiggle the pan a little to evenly distribute the filling. You can fill the crust almost to the top... it will puff up a bit, but will settle back down when cooling.
Place rimmed sheet pan on to the middle rack in preheated oven. Bake for approximately 55 - 60 minutes. The center should be set (not jiggly). Insert a toothpick in the center and it should come out almost clean...not wet.
Remove pie and let it cool completely. Once cooled, to remove it from the tart pan, from underneath the pan, carefully slide a butter knife between the bottom and the lip of the side. Slightly twist it to loosen the bottom. You may have to do that in 2 or 3 spots. The side should detach smoothly leaving the pie on the bottom piece of the tart pan.
Serve at room temperature, or if you wish, you can chill the pie in the fridge and serve chilled.
If you're a pumpkin pie type of person...sub the canned sweet potato puree with canned pumpkin puree. Still super delicious!