Pastry for 9 inch one crust pie
1 pkg. (8 oz.) cream cheese, softened
3/4 c. sugar
2 tbsp. Gold Medal all-purpose flour
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1 tsp. grated lemon peel
1/4 tsp. vanilla
3 eggs
12 can (16 oz.) pumpkin
Sour Cream Topping

Heat oven to 350 degrees. Prepare pastry. Beat cream cheese, sugar and flour in large mixer bowl until blended. Add remaining ingredients except topping; beat on medium speed until smooth. Pour into pastry-lined pie plate. Bake until knife inserted in center comes out clean, 50 to 55 minutes. Immediately spread with Sour Cream Topping; cool. Refrigerate at least 4 hours.

Self-rising flour can be used in this recipe.

SOUR CREAM TOPPING:

Mix 3/4 cup dairy sour cream, 1 tablespoon sugar and 1/4 teaspoon vanilla.