In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press this mixture firmly into the bottom of a 7-inch springform pan.

In another bowl, whisk together the pumpkin puree with sweetened condensed milk until smooth. Add eggs one at a time, whisking after each addition. Fold in pumpkin pie spice, cinnamon, ginger, nutmeg, and salt, then stir in vanilla extract.

Pour the filling into the prepared crust and cover tightly with aluminum foil.

Pour 1.5 cups of water into your Instant Pot and place the trivet inside. Set the springform pan on top of the trivet, seal the lid, and set to Manual/Pressure Cook for 30 minutes.

After cooking, allow for a natural release for 15 minutes, then switch to a quick release to remove the lid.

Remove the springform pan from the Instant Pot and let the pie cool for 1-2 hours at room temperature. For best flavor, refrigerate for at least 4 hours or overnight.

Serve topped with whipped cream, a sprinkle of cinnamon, and pecans if desired.