Six minutes of baking time is all that is required for this easy and delicious pumpkin pie. The ready to spread frosting makes the filling a breeze.

CRUST:

1 1/4 c. graham cracker crumbs
3 tbsp. sugar
1/4 tsp. nutmeg
1/3 c. melted butter
1/2 tsp. cinnamon
1/8 tsp. cloves

Save out 2 or 3 tbsp. crumbs for topping. Bake at 350 degrees for six minutes. Cool.

FILLING:

1 can ready to spread sour cream or vanilla frosting
1 c. pumpkin
1 c. sour cream
1/4 tsp. cloves
1 tbsp. cinnamon
1/2 tsp. ginger
8 oz. Cool Whip

Blend all ingredients, except Cool Whip. Fold in 1 cup Cool Whip. Pour into crust. Spread rest of Cool Whip on top. Sprinkle with the crumbs you had saved. Chill four hours. I double the recipe and put it in a 9x13 cake pan.