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.
Bake at 350° for 7-9 minutes or until crust just begins to brown. Cool on a wire rack.
In a large bowl, combine the frosting, pumpkin, sour cream, cinnamon, ginger and cloves. Fold in whipped topping. Spoon into crust.
Sprinkle with the reserved crumb mixture. Refrigerate for at least 4 hours before serving.