1 (8 oz.) pkg. cream cheese, softened
3/4 c. sugar
2 tbsp. flour
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1 tsp. grated lemon rind
1 tsp. grated orange rind
1/4 tsp. vanilla
3 eggs, slightly beaten
1 (16 oz.) can pumpkin
1 (9-inch) unbaked pastry shell
Sour Cream Topping

Combine cream cheese, sugar and flour in large bowl; mixing well. Blend in cinnamon, nutmeg, ginger, lemon and orange rinds, vanilla, eggs and pumpkin. Turn into pastry shell. Bake in 350 degree gas oven 50 to 55 minutes or until knife inserted in center comes out clean. Immediately spread with Sour Cream Topping; cool. Refrigerate 4 hours before serving.

SOUR CREAM TOPPING:

3/4 c. sour cream
1 tbsp. sugar
1/4 tsp. vanilla

Combine all ingredients, mixing until smooth.