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. melted butter

FILLING:

1 can sour cream or vanilla frosting
1 c. sour cream
1 c. canned pumpkin
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
8 oz. Cool Whip, thawed (3 1/2 c.)

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 inch pie pan. Bake at 350 degrees for 6 minutes; cool.

In large bowl combine all filling ingredients except Cool Whip. Beat 2 minutes at medium speed. Fold in 1 cup Cool Whip; pour into prepared crust. Spread remaining Cool Whip over filling. Sprinkle with reserved 2 tablespoons crumbs. Refrigerate or freeze at least 4 hours.