Frost-On-The-Pumpkin Pie

Ingredients

• 1.5 cups graham cracker crumbs ( 24 squares)
• 3 tablespoons sugar 
• 0.3 teaspoon nutmeg 
• 0.1 teaspoon ground cloves 
• 0.3 cup butter melted
• 16 ounces vanilla frosting canned
• 15 ounces shortening canned
• 1 cup cream sour
• 1 teaspoons ground cinnamon 
• 0.5 teaspoon ground ginger 
• 0.3 teaspoon ground cloves 
• 1 cup non-dairy whipped topping 

Equipment

• bowl
• oven
• wire rack

Directions

1. In a small bowl, combine the first five ingredients. Set aside 1 tablespoon for topping. Press remaining crumb mixture onto the bottom and up the sides of an ungreased 9-in. pie plate.
2. Bake at 350° for 7-9 minutes or until crust just begins to brown. Cool on a wire rack.
3. In a large bowl, combine the frosting, pumpkin, sour cream, cinnamon, ginger and cloves. Fold in whipped topping. Spoon into crust.
4. Sprinkle with the reserved crumb mixture. Refrigerate for at least 4 hours before serving.