In a large bowl, whip vanilla pudding with milk. Let sit 3 minutes to thicken, then stir in molasses and spices.
In a separate bowl, whip heavy cream with powdered sugar until stiff. Fold one third into pudding mixture and then pour into baked pie shell.
Top with remaining cream, sprinkle with a little nutmeg for garnish (optional). Refrigerate until ready to serve.
