In a medium bowl with a pour spout, whisk together the egg and pumpkin puree.
Add the condensed milk and pumpkin pie spice and whisk until blended together.
Spray an egg bites mold with cooking spray and then carefully pour the mixture into the mold, dividing evenly between the cups. (filled about 3/4 of the way)
Top the mixture in each mold with a cookie. Cover lightly with foil.
Add one cup of water to the inner pot and then place the trivet inside. Place the egg bites mold on top of the trivet. Close and lock the lid, turning the steam release valve to closed.
Press Steam and then Start/Stop. (High pressure, 10 minutes) Allow a full NPR after the cooking cycle is done. (10-15 minutes)
Remove the mold from the pot and place in the refrigerator to chill (if you're in a hurry you can use the freezer- just keep an eye on it so it doesn't freeze!) Be sure to chill thoroughly to make it easier to remove the bites from the mold.
Flip the bites out of the mold onto a plate, pressing down in the center to help pop them out. Top with whipped cream and enjoy!
Video
Notes
You can double the recipe and fill two molds to cook at the same time. Just stack them on top of each other (offset from each other.) The sweetened condensed milk doubled will be one full 14 ounce can. Experiment with different crusts to see what you prefer! Ginger snaps are a bit large to add whole, but they can be crushed and made into a crumbly crust. You can also try graham crackers or vanilla wafers. Replace the pumpkin pie spice with 3/4 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ground ginger and 1/8 tsp ground cloves.Keep leftovers covered and chilled for best results.