1-1/2 cups canned pumpkin
1 cup packed brown sugar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
1/8 teaspoon ground cloves
1/2 cup roasted pecans
Directions
In a large bowl, combine all ingredients; stir until the sugar is dissolved.
Fill cylinder of ice cream maker two-thirds full.
Follow your ice cream maker directions.
Transfer to a freezer container.
Freeze for 2-4 hours before serving.
