In a large mixing bowl, whisk together the instant vanilla pudding mix and cold milk until thoroughly combined. Let sit for about 3 minutes to thicken, then stir in molasses, ground cinnamon, nutmeg, ground ginger, and ground cloves.

In a separate bowl, whip heavy cream and powdered sugar on medium-high speed until stiff peaks form, about 3–5 minutes.

Gently fold one-third of the whipped cream into the pudding mixture. Pour into the pre-baked pie shell and smooth the top.

Spread the remaining whipped cream over the top of the pie and create decorative swirls or peaks.

Cover loosely with plastic wrap and refrigerate for at least 8 hours or overnight to set.