In small bowl combine brown sugar, maple syrup, and salt.
Place pecan pieces into a saute pan and toast on medium high heat for about 2-3 minutes.
Remove pecans from heat and add butter, and sugar mixture.
Coat pecan well.
Pour pecans out onto parchment and let cool.
Combine yogurt, pumpkin, cinnamon, and nutmeg in a medium bowl.
Cover and refrigerate for 2-3 hours.
Place yogurt mixture into an ice cream maker.
Add in whipping cream and maple syrup.
Churn for about 10-15 minutes or until an ice cream consistency is achieved.
Place frozen yogurt into a freezer safe container.
Stir in pecans.
Cover container and place yogurt in freezer for about 3 hours.