1 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
2 tbsp. all-purpose flour
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1 tsp. grated lemon peel
1 tsp. grated orange peel
1/2 tsp. vanilla extract
3 eggs
2 c. pumpkin
9-inch unbaked pie shell
3/4 c. sour cream
1 tbsp. sugar
1/2 tsp. vanilla extract

1. Preheat oven to 350 degrees.

2. Make filling: In large bowl of electric mixer, combine cream cheese, 1/2 cup sugar, the flour, spices, lemon and orange peel and 1/2 teaspoon vanilla.

3. Add eggs, one at a time, beating until well combined. Add pumpkin; beat until smooth.

4. Pour into prepared pie shell. Bake 50 to 55 minutes, or until tip of sharp knife inserted in center comes out clean.

5. Remove to wire rack. Mix sour cream, sugar and vanilla. Spread on pie; let cool completely. Refrigerate 4 hours. Makes 12 servings; 33 cents each.