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Mix pumpkin, milk, eggs, cinnamon, ginger, and cloves.
Pour into eight 6-ounce custard cups.
Cover each securely with aluminum foil.
Place cooking rack (or in basket) and water in a Presto® 4-, 6-, or 8-quart Pressure Cooker.
Place custard cups on rack using the positioning instructions below.
Close cover securely.
Place pressure regulator on vent pipe.
COOK 10 MINUTES at 15 pounds pressure.
Cool cooker at once.
Remove custard cups to cool on wire rack.
Repeat above procedure, if necessary, to cook remaining custards.
Refrigerate until chilled.
Serve with whipped cream.