1 1/4 cups (18 sq.) of graham crackers
3 tablespoon of sugar
1/2 teaspoon of cinnamon
1/4 teaspoon of nutmeg
1/8 teaspoon of cloves
1/3 cup of margarine (or butter), melted
For The Filling:
1 can of ready to spread vanilla frosting
1 cup of dairy sour cream
1 cup of canned pumpkin
1 teaspoon of cinnamon
1/2 teaspoon of ginger
1/4 teaspoon of cloves
8 oz. carton (3 1/2 cup) of frozen whipped topping, thawed

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 or 10 inch pie pan.
Bake at 350 degrees for 6 minutes.
Cool.
In large bowl combine all filling ingredients except whipped topping.
Beat 2 minutes at medium speed.
Fold in 1 cup whipped topping.
Pour in prepared crust.
Spread remaining whipped topping over filling.
Sprinkle with reserved 2 tablespoons crumbs.
Refrigerate at least 4 hours before serving.
Store in refrigerator.