In a large bowl, whisk eggs thoroughly. Mix in the milk, pumpkin pureé, both sugars, cinnamon, nutmeg, and ginger. Whisk until completely combined and spices have dissolved.
Spray a 1.5 QT soufleé dish with cooking spray, or butter.
Place half of the bread pieces in the bottom of the dish. Pour in half of the liquid and press down with your hands until most of the liquid has been absorbed by the bread.
Repeat with the remaining bread and liquid. Press again until most of the liquid has been absorbed.
Arrange the toasted pecans on top of bread and then drizzle the melted butter all over the top of the dish. Cover tightly with foil.
Use a foil sling (see NOTES for explanation) to carefully lower the dish into your pressure cooker.
Select the PRESSURE COOKER tab on HIGH and set the timer for 22 minutes.
Once the cooking has completed, allow the pressure cooker to naturally release for 10 minutes, then, move the steam release dial to release any remaining steam.
Use heat resistant gloves to carefully remove the dish from the pressure cooker and remove foil. During the cooking process, make the vanilla custard sauce.
Cut the bread pudding into wedges and serve with the warmed vanilla custard sauce.