**Prepare the Crust:** Preheat the oven to 350°F (175°C). In a mixing bowl, combine the crushed gingersnaps and melted butter until evenly coated. Press the mixture into the bottom and slightly up the sides of a greased mini muffin tin or tart molds. Bake for 5–7 minutes, then let cool.

**Make the Filling:** In a separate bowl, whisk together the pumpkin puree, heavy cream, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, vanilla extract, and beaten egg until smooth.

**Fill the Crusts:** Spoon or pipe the pumpkin filling into the prepared crusts, filling each about 3/4 full.

**Bake:** Return the filled crusts to the oven and bake for 12–15 minutes, or until the filling is set but slightly jiggly in the center.

**Cool:** Allow the bites to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.

**Top & Serve:** Pipe a dollop of whipped cream onto each bite and garnish with crushed gingersnaps, if desired. Serve chilled or at room temperature.