Preheat the oven to 350 degrees F. Grease a 9" pie plate and set aside.
Chop 1 1/2 cups of pecans and 2 tbsp of the organic sugar in a food processor until finely chopped. Add the spelt flour and egg white and process on low until well combined. Drop the pecan mixture in spoonfuls around the bottom of the pie plate and then press evenly into the bottom and sides of the pie plate. Bake for 15 minutes. Remove from the oven and let cool.
Combine the pureed pumpkin, golden brown sugar, milk, cinnamon, allspice, nutmeg and salt in a large saucepan. Heat mixture over medium heat until it just begins to boil, then remove from the heat. Scoop approximately 1/4 cup of the pumpkin mixture into the egg yolks while whisking to temper the eggs. Then add the egg yolk mixture to the rest of the pumpkin mixture and whisk again until combined. Set aside.
In a small bowl combine the gelatine with the warm water and allow to swell for 3 minutes. Add the gelatine to the pumpkin mixture and whisk to combine. Transfer to a mixing bowl and set the bowl over another, larger bowl of ice. Allow to cool for 20 minutes while stirring occasionally.
While the pumpkin mixture is cooling, beat the egg whites until soft peaks form. Add the remaining 2 tbsp of organic sugar and beat on high until stiff peaks form. Once the pumpkin mixture is cool to the touch, gently fold in the egg whites until completely incorporated. Pour into the cooled pecan crust and tap lightly on the counter to remove bubbles. Chill, uncovered in the fridge for at least 6 hours, preferably overnight.
In the bowl of a stand mixer with the whisk attachment or in a large bowl with a hand held mixer, whip the heavy cream, sifted icing sugar and bourbon until soft peaks form. Spread the whipped cream evenly over the chilled pumpkin torte and sprinkle with the chopped pecans. Keep chilled until ready to serve.