Mix pumpkin, eggs, THM friendly brown sugar, salt, and spices.
Gradually stir in your ½ and ½ mixing well.
Divide equally in 6 ramekins or custard cups. I usually fill just below the ridge/rim line because they rise slightly as they cook.
Tightly cover each with a piece of buttered foil. Place 2 cups of water in your Instant Pot with the trivet/rack. Set 3 ramekins on the rack. For the second layer stagger the position of the other three ramekins alternating them over the edges of the ramekins on the first layer.
Plug in your Instant Pot. Cover and lock lid, set to sealing. Hit the [Manual] button reduce time to 15 minutes. Allow the pressure to release naturally for at least 10 to 15 minutes.