Frost On The Pumpkin Pie

• CRUST
• 1 1/4 cups graham cracker crumbs
• 3 teaspoons sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon clove
• 1/3 cup butter, melted
• FILLING
• 1 container sour cream vanilla frosting
• 1 cup sour cream
• 1 cup canned pumpkin
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon clove
• 1 (8 ounce) carton frozen whipped topping

1. Heat oven to 350F degrees.
2. In small bowl, combine all crust ingredients.
3. Stir until well blended.
4. Reserve 2 Tbsp for topping.
5. Press remaining crumbs in 9 inch pie pan.
6. Bake at 350* for 6 minutes.
7. Cool.
8. In large bowl, combine all filling ingredients EXCEPT whipped topping.
9. Beat for 2 minutes at medium speed.
10. Fold in 1 cup whipped topping, pour into crust.
11. Spread remaining topping over filling.
12. Sprinkle with crumbs.
13. Chill at least 4 hours.

graham cracker crumbs, sugar, cinnamon, nutmeg, clove, butter, filling, sour cream vanilla frosting, sour cream, pumpkin, cinnamon, ginger, clove, frozen whipped topping

Taken from www.food.com/recipe/frost-on-the-pumpkin-pie-17570 (may not work)