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

FILLING:

1 can vanilla icing
3/4 c. sour cream
1 c. canned pumpkin
1 1/4 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
8 oz. Cool Whip

Preheat oven to 350 degrees. In small bowl combine crust ingredients; reserve 2 tablespoons for topping. Press crumbs over bottom and sides of 9 inch pie pan. Bake 6 minutes and cool.

Combine all filling ingredients except Cool Whip. Beat 2 minutes. Fold in 1 cup Cool Whip. Pour into crust and spread remaining Cool Whip on top. Sprinkle with reserved crumbs. Refrigerate at least 4 hours.