CRUST:

1 1/4 c. graham cracker crumbs
3 tbsp. sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. cloves
1/3 c. melted butter

FILLING:

1 can vanilla frosting
1 c. sour cream
1 c. canned pumpkin
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
8 oz. container Cool Whip (save part of Cool Whip for topping on pie)

Combine graham cracker crumbs, sugar, cinnamon, nutmeg, cloves and butter to make crust. Pat into pie pan. Keep 2 tablespoons crumbs for sprinkling on top. Bake at 350 degrees for 6 minutes. Cool. Beat together frosting, sour cream, pumpkin, 1/2 of container of Cool Whip, cinnamon, ginger and cloves and pour into cooled pie crust. (It will be fairly thick.) Top with remaining Cool Whip and decorate with crumbs.