Line a 10-inch springform pan with foil. Place diced bread and toasted pecans in foil-lined pan, mix, and set aside. In a medium-size bowl, mix half-and-half, pumpkin, and 3/4 cup sugar. Add brown sugar, eggs, vanilla, cinnamon, ground and crystallized ginger, nutmeg, and allspice. Pour over the bread and mix well. Let stand for about 20 minutes, while preheating oven to 350F. Mix again before placing in oven. Bake for 45 minutes, or until a knife inserted in the center comes out clean To serve, slice pudding into individual servings. Sprinkle each with about 2 teaspoons of sugar and caramelize the sugar with a propane torch. If you do not have a torch available, serve warm with softly whipped cream. Serves twelve.