Preheat the oven to 375 degrees F (190 degrees C) and set an oven rack in the middle position. Spray a 9-inch springform pan with nonstick cooking spray.
Combine the Pecans (1 cup), All-Purpose Flour (1 cup), Brown Sugar (6 tablespoon), Unsalted Butter (4 tablespoon), and Salt (1 pinch) in the bowl of a food processor fitted with the steel blade.
Process until the nuts are finely ground.
Transfer the crust mixture to a greased springform pan. Pat into an even layer, then set aside.
Combine Large Egg (2), Granulated Sugar (1/2 cup), Brown Sugar (1 cup), All-Purpose Flour (1 tablespoon), Ground Cinnamon (1 1/2 teaspoon), Ground Nutmeg (1/4 teaspoon), Ground Ginger (1/4 teaspoon), and Ground Cloves (1/8 teaspoon) in a medium bowl.
Add Ground Black Pepper (1/8 teaspoon), Salt (1/4 teaspoon), 100% Pumpkin Purée (1 can), and Evaporated Milk (1 can) to the medium bowl.
Whisk until evenly combined.
Pour the filling over the crust in the pan, then bake for 30 minutes.
Meanwhile combine Brown Sugar (1/2 cup), Old Fashioned Rolled Oats (2 tablespoon), Chopped Pecans (1/2 cup), All-Purpose Flour (1/4 cup), Unsalted Butter (4 tablespoon), Ground Cinnamon (1/2 teaspoon), and Ground Nutmeg (1/4 teaspoon) in a bowl.
Mix with your fingers rubbing the butter into the other ingredients until the mixture is clumpy. Refrigerate until ready to use.
Once the torte has baked for 30 minutes, remove it from the oven and sprinkle the streusel topping evenly over top. Bake for 20-25 minutes more, or until the filling is set.
Let the torte cool on a rack until completely cool, about 4 hours.
To serve, remove the outer ring from the springform pan and transfer the torte to a platter.
Serve with sweetened whipped cream, if desired.