Combine crushed vanilla wafers and butter. Press evenly into bottom and up sides of a 9-inch deep dish pie pan. Set aside. In a large mixing bowl, blend vanilla instant pudding and milk; stir in pumpkin, cinnamon, nutmeg, ginger and cloves. Fold in whipped topping until just combined. Pour into pie crust and refrigerate for 3 hours or overnight. Serve with additonal whipped topping and cinnamon if desired.