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. carton (3 1/2 c.) frozen whipped topping, thawed

Heat oven to 350. In small bowl, combine all crust ingredients; stir until blended. Reserve 2 tablespoon 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 into prepared crust. Spread remaining whipped topping over filling; sprinkle with reserved 2 tablespoons crumbs. Refrigerate at least 4 hours or until served. Store in refrigerator. 8 servings.