Add 1 cup water to the inner pot, place a trivet inside. Add the pumpkin cubes to a steamer basket and lower it into the cooker.
Close and lock the lid and set the regulator knob to PRESSURE. Cook for 4 minutes at high pressure.
In the meantime in a medium bowl mix the milk and maple syrup. Add the eggs, cinnamon, ginger, salt and corn starch. Beat using a fork or an immersion blender, until the ingredients are well combined.
When the pressure cooking time is up, release the pressure and open the cooker.
Peel the cooked pumpkin and strain in a fine-mesh strainer and once cooled (about 10 minutes) press on the pumpkin pulp to release some liquid (save this liquid to use in place of stock in other recipes).
Pour the strained pumpkin pulp in a 2-cup measuring cup until it reached the 2 cup mark. Freeze or refrigerate the rest for future pumpkin pies or to plop into a pasta sauce or soup.
Add the pulp to the egg mixture and blend well.
Add 1 cup water to the inner pot along with a steamer basket with trivet and set aside.
Pour the mixture into heat-proof ramekins and lower into the steamer basket inside the cooker, un-covered – put a second layer on top of the first by balancing on the edges of the ramekins, below (You can also cook them in 2 batches if you prefer to not double layer).
Close the lid and set the regulator to PRESSURE. Cook for 10 minutes at HIGH pressure.
When time is up, open the cooker with the natural release method (about 10 minutes). Then, release the rest of the pressure slowly using the valve.
Lift the ramekins out of the cooker using tongs and let stand 5 minutes before serving or let cool completely, cover tightly and refrigerate for up to two days. Serve with whipped cream and chopped pecans sprinkled on top.