Crust: In a small bowl, combine the graham cracker crumbs, sugar, cinnamon,
nutmeg, cloves and butter; stir until blended. Reserve 2 tablespoons for topping;
press the remaining crumbs over the bottom and sides of a 9- to 10- inch pie
Bake at 350 degrees F for 6 minutes.
Filling: In a large bowl combine the frosting, sour cream, pumpkin, 1 cinnamon,
ginger and cloves. Beat with an electric mixer at medium speed for 2 minutes.
Fold in 1 cup of whipped topping; pour into the cooled crust.
Spread the remaining topping over the filling; sprinkle with the reserved
Refrigerate at least 4 hours until served.
Store in the refrigerator.
Regular whipped cream can be used, it just requires longer refrigeration