Thaw phyllo dough according to the package (usually just in the package at room temp for 2-3 hours). Once dough is thawed enough to roll out, create a template with your pan and cut the dough to fit tightly inside the pan. Keep dough covered with a damp tea towel while working with it to prevent drying out.
In a medium bowl, combine walnuts, almond meal, ginger, pumpkin pie spice, cinnamon and brown sugar, mix well with a spoon. Melt butter in a bowl until liquid.
With a pastry brush, brush a thin layer of butter on the bottom of the pan. Add two pieces of phyllo dough and brush them completely with butter. Then sprinkle 3-4 tablespoons of the walnut mixture evenly over the layer. Repeat this process until all the dough is gone (the top layer should just be dough with butter brushed on it).
Preheat the oven to 350F. With a very sharp knife, carefully cut a pattern into your dough. Bake for about 50-60 minutes until the dough is nice and crisp.
While your dough is baking, make the molasses syrup. In a medium saucepan, boil the sugar and water until the sugar is dissolved (do not let boil for more than 1-2 minutes). Put the heat on low and add the molasses and honey (or agave) and let simmer for 15-20 minutes. Remove from heat and stir in vanilla and set aside.
Removed the baked baklava from the oven and immediately pour the syrup over the baklava. Wait until cooled and eat!