To make fool, in bowl, stir together pumpkin, maple syrup, cinnamon, ginger, cardamom, and cloves.

Place whipping cream in cold metal bowl and whip to soft peaks with electric mixer or handheld metal whisk. Gently fold in yogurt and pumpkin mixture.

To make crumble, finely chop pecans and place in bowl. Add cocoa powder, coconut oil, maple syrup, cinnamon, and salt and stir until well combined.

Heat skillet over medium heat. Add pecan mixture and heat, stirring occasionally to break up clumps, until it becomes dry and smells slightly toasted. Be careful not to burn the mixture.

To serve, place pumpkin fool in 4 serving bowls and top with chocolate nut crumble.