1 (8 oz.) pkg. cream cheese, softened
3/4 c. sugar
1/2 c. Bisquick baking mix
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1/4 tsp. vanilla
1 tsp. grated orange peel
3 eggs
1 (16 oz.) can pumpkin
Sour Cream Topping (see below)

Heat oven to 350 degrees. Lightly grease pie plate. Place all ingredients, except topping in blender. Blend on high speed, stopping occasionally to stir, until smooth; about 2 minutes. Pour into pie plate. Bake 45 minutes.

SOUR CREAM TOPPING:

1 c. dairy sour cream
2 tbsp. sugar
2 tsp. vanilla

Mix together and pour over baked pie. Refrigerate 3 hours. Makes one (9 inch) pie.