Ingredients
1-1/2 cups graham cracker crumbs (about 24 squares)3 tablespoons sugar1/4 teaspoon ground nutmeg1/8 teaspoon ground cloves1/3 cup butter, meltedFILLING:1 can (16 ounces) vanilla frosting1 can (15 ounces) solid-pack pumpkin1 cup sour cream1 to 1-1/2 teaspoons ground cinnamon1/2 to 1 teaspoon ground ginger1/4 to 1/2 teaspoon ground cloves1 cup whipped topping
Preparation
In a small bowl, combine the first five ingredients. Set aside 1 tablespoon for topping. Press remaining crumb mixture onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 7-9 minutes or until crust just begins to brown. Cool on a wire rack.
In a large bowl, combine the frosting, pumpkin, sour cream, cinnamon, ginger and cloves. Fold in whipped topping. Spoon into crust. Sprinkle with the reserved crumb mixture. Refrigerate for at least 4 hours before serving.
