• ¼ cup graham cracker crumbs

• 3 T. sugar

• ½ t. cinnamon

• ¼ t. nutmeg

• 1/8 t. cloves

• 1/3 cup butter melted

• ½ cup finely chopped pecans

• 1 can Pillsbury vanilla frosting

• 1 cup sour cream

• 1 cup canned pumpkin

• 1 t. cinnamon

• 1 t. ginger

• ¼ t. cloves

• 8 oz. carton Cool Whip

Combine first seven ingredients and press into 10” Pyrex pie dish.  Bake 350 degrees for 6 minutes.  Cool.  Mix frosting, sour cream, pumpkin and seasonings.  Fold in all but 1 ½ cups Cool Whip.  Pour into crumb crust.  Frost with remaining Cool Whip.   Refrigerate for 2-3 hours.