Frost On The Pumpkin Pie - cooking recipe

Ingredients

1 1/4 c. graham cracker crumbs (18 sq.)
3 Tbsp. sugar
1 tsp. nutmeg
1/8 tsp. cloves
1/3 c. margarine, melted
1 can vanilla icing
3/4 to 1 c. sour cream
1 c. canned pumpkin
1 1/4 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
8 oz. container Cool Whip

Preparation

Preheat oven to 350\u00b0.
In small bowl, combine first 5 ingredients.
Stir until blended.
Reserves 2 tablespoons for topping.
Press crumbs over bottom and up sides of a 9-inch pie pan.
Bake 6 minutes and cool.
In a large bowl, combine all filling ingredients, except Cool Whip.
Beat in mixer 2 minutes. Fold in 1 cup Cool Whip.
Pour into cooled crust.
Spread remaining Cool Whip on top of pie.
Sprinkle with reserved 2 tablespoons crumbs.
Refrigerate at least 4 hours.