Preheat oven to 350 degrees F.  Butter and flour a bundt pan.

Make the cake.  In a large bowl, whisk together pumpkin and sugars.  Beat the eggs in one at a time.  Whisk while streaming in the oil.  Stir in the vanilla.  Stir in the flour, baking soda, and spices, mixing until just combined.

Make the streusel.  In a medium bowl, stir together flour, sugars, cinnamon, and pepper.  Mix in the butter and oil, mashing it together with a fork.  Once crumbles form, stir in the pecans.

Pour half the batter for the cake into the prepared pan.  Sprinkle with half the streusel mixture, follow with the remaining cake batter, and then the remaining streusel.  Bake for about 1 hour until a toothpick or skewer inserted into the center comes out clean or with a few crumbs, but not batter.  Cool in pan about 15 minutes before carefully loosening the cake and inverting onto a serving platter.  Cool completely.

Make the glaze.  In a medium bowl, whisk together sugar, vanilla, and cinnamon.  Slowly add milk until a pourable consistency forms.  Drizzle over cake, followed by caramel.  Sprinkle with pecans before glaze hardens.

Cake may be stored in an airtight container at room temperature for up to 5 days.  Cake may also be frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months.  Thaw at room temperature for about an hour or in the microwave about 1 minute.