CRUST:

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

Combine all crust ingredients in small bowl and stir until blended. Keep 2 tablespoons for topping. Press crumbs over bottom and sides of 9" pie pan. Bake at 350 degrees for 6 minutes. Cool.

FILLING:

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

Combine all filling ingredients in small bowl, except whipped topping, and stir until blended 2 minutes. Fold in 1 cup of topping, pour into crust. Spread remaining topping over filling. Sprinkle with reserved crumbs. Refrigerate overnight. Serves 8.