Cut the top off of the pumpkin with your knife at a 45° angle, just like when carving a Jack-o-Lantern. Remove the seeds & stringy fibers. Save the top.

Salt and pepper all over the inside of the pumpkin. Set aside.

Add all of the stuffing ingredients, except for the cream, to a mixing bowl. Then mix them up very well.

Next, pour the cream over the stuffing mixture and toss to coat all of the stuffing. Let it absorb, then decide if you'd like it creamier, or if you like it as is. I like mine in between, so I usually use 1 ¼ cups of cream.

Stuff the pumpkin with the mixture to the top, gently pressing it in, but not too tightly packed. You may or may not have leftover stuffing. Put the top of the pumpkin back on and gently press it in place.

Pour the water into the inner liner pot of the pressure cooker.

Set the pumpkin in the cake pan, and set it on the trivet/rack. Carefully grasp the handles and put the whole thing into the pressure cooker. Close the lid and set the steam release knob to the Sealing position.

Press the Pressure Cook (or Manual) button or dial, then the +/- button or dial to select 11 minutes.

When the cook time is finished, do a Quick Release of the steam/pressure by turning the steam release knob to the Venting position.

Use a small sharp knife to pierce the pumpkin to see if it is done (unless it's obvious as sometimes the skin comes partway off). If for some reason it is not soft enough, put the lid back on and cook for another 2 minutes.

Using silicone mitts or a good set of pot holders, very carefully lift the rack out, making sure the pan doesn't slip off, and set to cool a few minutes.

Remove the pumpkin top and serve. You can cut the pumpkin in half, or eat out of the pumpkin whole. The skin should just fold down and away from the pumpkin.

Pour some more cream over the top for a softer stuffing, and add more salt to taste, if needed.