1 baked 9" or 10" graham cracker crust
1 can ready to spread sour cream vanilla or vanilla frosting
1 c. dairy sour cream
1 c. canned pumpkin
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
3 1/2 c. (8 oz.) frozen whipped topping, thawed
Nutmeg

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 lightly with ground nutmeg. Refrigerate 4 hours before serving.