In a medium bowl, mix together cracker crumbs, 1/2 cup brown sugar, 1 tsp cinnamon, and 1/2 stick melted butter until crumbly. Press mixture into the bottom of 6 small ramekin dishes.

In a large bowl, mix together cream cheese, heavy cream, vanilla extract, eggs, pumpkin, spices, salt, and 1/2 cup brown sugar with a mixer until smooth. Pour mixture on top of crust in the ramekins.

Place 1 cup of water and the trivet in your Instant Pot. On top of the trivet, stack 3-4 ramekins securely. Set Instant Pot for 10 minutes on manual, high pressure setting.

Once cook cycle is over, quick release the pressure. Carefully remove ramekins and allow to cool for 10-15 minutes (or in the fridge if you prefer cold pie). Top with whipped cream.