FROZEN PRALINE PUMPKIN TORTE WITH GLAZED PECANS

2 pints praline or french vanilla ice cream, slightly softened

1 (16 oz) can solid pack pumpkin

2 C sugar

2 t cinnamon

2 t nutmeg

1/2 t salt

1 1/2 C heavy cream plus more for top

Put an 8 inch spring pan in the freezer for at least 30 minutes to chill thoroughly.  Working quickly, spoon ice cream into chilled pan, pressing it in bottom and up sides.  Put to 14x12 inch strips plastic wrap crossing diagonally over ice cream.  Press wrap gently against ice cream to form 1 1/2 inch thick shell.  Freeze about 2 hours until firm.  In a medium saucepan mix pumpkin, sugar, cinnamon, nutmeg and salt until well blended.  Cook over medium-high heat, stirring constantly, about 4 minutes until mixture just comes to a boil.  Transfer to a large bowl.  Refrigerate at least 1 hour, until completely cool.  Whip cream in a medium bowl until soft peaks form.  Fold into pumpkin mixture.  Freeze at least 3 hours or overnight.  Just before serving, remove from pan and garnish with sweetened whipped cream and glazed pecans.  

GLAZED PECANS

1/4 C packed light brown sugar

2 T butter

1 T water

8-10 pecan halves

Lightly grease cookie sheet.  In a small saucepan, stir brown sugar, butter and water over medium-high heat until mixture comes to a boil.  Boil, stirring constantly, 2 minutes or until thick and golden.  Remove from heat; stir in pecans until well coated.  With slotted spoon, lift pecans, removing excess glaze, and place, in a single layer, on prepared cookie sheet.  Let stand until completely cool.