✓ Preheat oven to 350°F (175°C) and position a rack in the middle of the oven

✓ Combine the instant vanilla pudding mix with cold milk in a medium bowl; whisk for 2 minutes until smooth

✓ Add molasses, cinnamon, nutmeg, ginger, and cloves to the pudding mixture; stir until fully incorporated

✓ In a separate chilled bowl, pour heavy cream and add powdered sugar; whisk on medium speed until soft peaks form

✓ Set the whipped cream aside, then cover the pudding mixture and refrigerate for 10 minutes

✓ Place the blind‑baked pie shell on a baking sheet; bake for 5‑7 minutes until the edges turn a light golden brown

✓ Remove the crust from the oven and let it cool on a wire rack for 5 minutes

✓ While the crust cools, give the chilled pudding mixture a quick stir to smooth any surface skin

✓ Pour the spiced pudding into the cooled crust, spreading evenly with a silicone spatula

✓ Place the pie in the refrigerator for 30 minutes to set the filling

✓ After the filling sets, dollop the whipped‑cream topping over the surface, using a spatula to create a smooth or swirled finish

✓ Optional: Sprinkle a pinch of ground ginger or cinnamon on the whipped cream for an extra aroma boost

✓ Serve the pie chilled; slice with a hot, wet knife for clean cuts