Frost On The Pumpkin Pie - cooking recipe

Ingredients

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

Preparation

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