Total time: 25 minutes, plus freezing time
Servings: 6 to 8
1/2 cup sugar
1 cup toasted pecan pieces
1 (15-ounce) can pumpkin puree
2 cups heavy cream
5 tablespoons dark brown sugar
2 tablespoons sugar
1/8 teaspoon grated nutmeg
1/2 teaspoon ground cinnamon
3/4 teaspoon powdered ginger
1/8 teaspoon ground cloves
Pinch of salt
1. Line a (16- by 12-inch) jellyroll pan »»