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. butter, melted

FILLING:

1 can Pillsbury ready to spread Vanilla Frosting Supreme
1 c. dairy sour cream
1 c. canned pumpkin
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 (8 oz.) Cool Whip

Set oven to 350 degrees. Combine all crust ingredients; blend well. Reserve 2 tablespoons crumbs for topping. Press remaining crumbs over bottom and up sides of 9 or 10 inch pie pan. Bake for 6 minutes. Cool.

In a large bowl combine all filling ingredients except Cool Whip. Beat 2 minutes at medium speed. Fold in 1 cup Cool Whip. Pour over crust. Spread remaining Cool Whip over filling. Sprinkle with 2 tablespoons remaining crumbs. Refrigerate at least 4 hours or until served. Store in refrigerator. Serves 8.