CRUST:

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

FILLING:

1 can Pillsbury ready-to-spread sour cream vanilla or vanilla frosting supreme
1 c. dairy sour cream
1 c. canned pumpkin
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
8 oz. ctn. (3 1/2 c.) Cool Whip, 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 filling ingredients except whipped topping (Cool Whip), beat 2 minutes at medium speed. Fold in 1 cup Cool Whip; pour into pie shell. Spread remaining Cool Whip over top; sprinkle with reserved 2 tablespoons crumbs. Refrigerate at least 4 hours or until served. Store leftover in refrigerator. 8 servings.