1 1/4 c. (18 sq.) graham crackers
3 tbsp. sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. cloves
1/3 c. butter, melted

FILLING:

1 can ready to spread vanilla frosting
1 c. dairy sour cream
1 c. canned pumpkin
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
8 oz. carton (3 1/2 c.) frozen whipped topping, thawed

Heat oven to 350 degrees. In small bowl, combine all crust ingredients. Stir until blended. Reserve 2 tablespoons crumbs for topping. Press remaining crumbs over bottom and up sides of 9 or 10 inch pie pan. Bake at 350 degrees for 6 minutes. Cool.

In large bowl combine all filling ingredients except whipped topping. Beat 2 minutes at medium speed. Fold in 1 cup whipped topping. Pour in prepared crust. Spread remaining whipped topping over filling. Sprinkle with reserved 2 tablespoons crumbs. Refrigerate at least 4 hours before serving. Store in refrigerator.