Ingredients

• 2-1/2 cups graham cracker crumbs
• 6 tablespoons sugar
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground cloves
• 2/3 cup unsalted butter
• 16 ounces Pillsbury^® Creamy Supreme^® Vanilla Frosting
• 1 cup sour cream
• 1 cup canned pumpkin
• 1/2 teaspoon ginger
• 3/4 cup heavy cream

Preparation

1. Heat oven to 350º F.
2. In small bowl, combine graham cracker crumbs, sugar, 1 teaspoon cinnamon, nutmeg, 1/4 teaspoon cloves and melted  butter; stir until blended. Reserve 4 tablespoons of crumbs for topping.
3. Press remaining crumbs over bottom and up sides of two 9-inch pie pans.
4. Bake  for 6 minutes.  Cool.
5. In a large bowl, combine  frosting, sour cream, pumpkin, 1 teaspoon cinnamon, ginger and 1/4 teaspoon cloves. Pour filling into prepared crusts.
6. Place mixing bowl and hand-mixer beaters in the freezer for 15 minutes. Put heavy cream in the bowl and beat until soft peaks form. Divide and spread evenly on top of each pie.
7. Sprinkle reserved graham cracker crumbs over top.
8. Freeze to set up, then refrigerate until ready to serve. 
9. Store remaining dessert in refrigerator.

Helpful hints

• You can buy graham cracker crumbs or make your own by crushing 36 graham cracker squares.
• To reduce the fat use Reddi-Wip^® dairy whipped topping instead of heavy cream and skip step #6. Instead of spreading on pie, spray about 2 tablespoons on each serving right before it is served. Fat is reduced to 3 grams.