GINGERBREAD CREAM PIE

GINGERBREAD CREAM PIE 1-5.1 oz. instant vanilla pudding mix 2 cups cold milk 2 tablespoons molasses 1/2 teaspoon cinnamon 1/8 teaspoon nutmeg 1/4 teaspoon ginger 1/8 teaspoon cloves 1 1/2 cups heavy cream + 1/4 cup powdered sugar 1-9" blind baked pie shell In a large bowl, whip vanilla pudding with milk. 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.