Spray egg bite mold with cooking spray and set aside.

In a large mixing bowl, combine pumpkin puree, evaporated milk, brown sugar, eggs, cinnamon, nutmeg, and cloves and stir until smooth. Fill each well of the mold almost to the top.

Trim the ginger snaps slightly so they fit just inside the mold. Lay a ginger snap on top of each well.

Add 1 cup of water to the Instant Pot and set the trivet inside. Place the egg mold in the Instant Pot. Stack them if you are cooking two batches at a time.

Lock the lid and set the vent to sealing. Press the pressure cook button and set the timer for 35 minutes. When the time is up, allow for a natural pressure release. Remove the lid and transfer the egg bite mold to the counter to cool completely. Once mostly cool, place them in the refrigerator to firm up fully.

When you are ready to remove them from the mold, turn it upside down and press gently to pop them out.

Top with whipped cream, ground cinnamon, and crushed ginger snaps, if desired.