Begin by toasting the oats and spices: heat the pressure cooker to medium saute heat (with Instant Pot, press the ‘Saute’ button and keep the default temperature setting). Add the dry oats and cook for a few more minutes, until they begin to smell toasty. Then stir in the dry spices and continue to saute for about 1 minute more, until the spices are fragrant.
Add fresh ginger (if desired) along with the pumpkin puree, almond milk and salt. Stir to combine, then cook under high pressure for 2 minutes (with Instant Pot, press ‘Cancel’ to stop saute mode, then close the lid and press ‘Manual’ to select 2 minutes with the valve set to "sealing" position).
When the cooking time is complete, allow 10 minutes for a natural pressure release before opening the valve and lid. Serve warm, and if desired, top with a drizzle of maple syrup, a handful of pumpkin seeds, or any of your other favorite toppings.