Strain the liquid from both the yogurt and the pumpkin pureé by spooning each into a paper towel lined mesh strainer suspended over a bowl. Leave for 1 hour up to overnight in the refrigerator, squeeze as much liquid from each before adding to the batter.
Prep a 9 inch springform pan (or pie dish) by lightly coating the sides with butter. For a springform pan the butter only needs to go halfway up the side.
Place a circle of parchment paper in the bottom of the pan.
Pour in the ground pecan halves and tilt the pan as needed so the pecans stick to the buttered inside of the pan.
In a medium bowl - Combine brown sugar, maple syrup, egg yolk, vanilla, and spices. Mix in strained yogurt and pumpkin and coconut flour stir until fully incorporated. Fold in lemon zest and minced ginger.
In a second bowl beat egg whites with a pinch of salt to into stiff peaks, then fold the egg whites into the batter ⅓ at a time. Use the under over technique to keep the air in the egg whites.
Pour the completed batter into the prepared pan, smooth the surface as needed, then bake for 25 minutes. The finished pie will be firm through the center when the pan is jiggled.
Let the pie cool to room temperature before covering loosely and refrigerating.
Serve at room temperature.