Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Crust:
  1 1/4            cup  graham cracker crumbs   (18 squares)
  3                 T.  sugar
     1/2          tsp.  cinnamon
     1/4          tsp.  nutmeg
     1/8          tsp.  cloves
     1/3           cup  margarine       melted
                        Filling:
  1                can  Pillsbury ready to spread sour cream
                        vanilla or vanilla frosting supreme
  1                cup  dairy sour cream
  1                cup  canned pumpkin
     1/2          tsp.  ginger
     1/4          tsp.  cloves
  1               tsp.  cinnamon
  1             carton  frozen whipped topping  (8 oz.) (3 1/2
                        cup)
                        thawed

Preparation:

Heat oven to 350 degrees. In small bowl, combine all crust ingredients, stir till blended. Reserve 2 table-spoons crumbs for topping. Press remaining crumbs over bottom and up sides of 9 or 10 inch pie pan. Bake at 350=B0 for 6 minutes. Cool. In large bowl, combine all filling ingredients except whipped topping; beat 2 minutes at medium speed. Fold in 1 cup whipped topping, pour into crust. Spread remaining whipped topping over filling. Sprinkle with reserved 2 table- spoons crumbs. Refrigerate at least 4 hours.

Nutritional Information:

2458 Calories (kcal); 2g Total Fat; (0% calories from fat); 4g Protein; 632g Carbohydrate; 0mg Cholesterol; 28mg Sodium