Frost-On-The-Pumpkin Pie

• 1-1/2 cups graham cracker crumbs (about 24 squares)
• 3 tablespoons sugar
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/3 cup butter, melted
• 1 can (16 ounces) vanilla frosting
• 1 can (15 ounces) solid-pack pumpkin
• 1 cup sour cream
• 1 to 1-1/2 teaspoons ground cinnamon
• 1/2 to 1 teaspoon ground ginger
• 1/4 to 1/2 teaspoon ground cloves
• 1 cup whipped topping

1. 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 350u0b0 for 7-9 minutes or until crust just begins to brown. Cool on a wire rack.
2. 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.

graham cracker crumbs, sugar, ground nutmeg, ground cloves, butter, vanilla frosting, solidpack pumpkin, sour cream, ground cinnamon, ground ginger, ground cloves

Taken from www.tasteofhome.com/recipes/frost-on-the-pumpkin-pie/ (may not work)