Frost‑on‑the‑Pumpkin Pie Jan Peterson

Crust

1 1/4 cups graham cracker crumbs

3 Tablespoons sugar 1/2 teaspoon cinnamon

1/4 teaspoon nutmeg 1/8 teaspoon cloves

1/3 cup oleo melted

Press all except 2 Tablespoons into 9" pie pan. Bake at 350 degrees for 6 minutes.

Filling

1 can Sour Cream Vanilla or Vanilla Frosting Supreme

1 cup sour cream 1 cup canned pumpkin

1 teaspoon cinnamon 1/2 teaspoon ginger

1/4 teaspoon cloves 8 oz. whipped topping

Combine all ingredients except whipped topping. Beat 2 minutes at medium speed. Fold 1 cup whipped topping into mixture. Pour into prepared crust. Spread remaining whipped topping over filling and sprinkle with 2 T. crumbs. Refrigerate at least 4 hours.