1 can Pillsbury vanilla frosting or sour cream frosting
1 can pumpkin (I like to use a No. 3 can)
1 (8 oz.) container Cool Whip (3 1/2 c.)
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves or nutmeg
1 graham cracker crust (either boughten or your own; if your own, add a little cinnamon to it)

Put all ingredients in mixer and mix on high speed until all blended. Pour into shell. Place in refrigerator and chill several hours. Put some more Cool Whip to decorate the pie in rings around the pie and in between sprinkle chopped nuts. Place some whole pecans on the Cool Whip to decorate (or other nuts). Serve.

Serves 6 to 8.

My family really likes this and it is so easy, about 10 minutes from start to finish.