If using a homemade pie crust, preheat oven to 350°F (175°C), cover the crust with parchment paper, fill with weights, and bake for 10-12 minutes until golden. If using a store-bought crust, prick the bottom and bake for 8-10 minutes. Let cool completely.

In a large mixing bowl, whisk together 2 cups of cold milk and 1 package of instant vanilla pudding mix for about 2 minutes until thickened. Let rest for 3 minutes.

Mix in 1/2 cup molasses, 1 teaspoon each of cinnamon, nutmeg, ginger, and cloves, folding until fully incorporated.

In a separate bowl, whip 1 cup of heavy cream with 1/4 cup of powdered sugar on high for 2–3 minutes until stiff peaks form. Gently fold one-third into the gingerbread filling.

Pour the gingerbread mixture into the cooled crust, spreading evenly, and top with remaining whipped cream.

Cover with plastic wrap using toothpicks to prevent contact with cream, and refrigerate for at least 3 hours, for best flavor.