Always pitch at or even slightly below fermentation temperature. Even with ales, you don't want to pitch at 80 degrees and cool it down, but with lagers you especially don't want to do that. Fermentation can starter well before the desired fermentation temperature is reached, and all the esters and off-flavors are created in the first 24-48 hours.
Even Wyeast recommends more yeast and/or a yeast starter when making lagers. One yeast pack for a 1.062 beer is a big underpitch.
Directly from Wyeast:
Lagers typically have a reduced ester profile and are characterized as clean with discernable malt character. It is very important to recognize that pitch rate is directly related to ester production. Increasing the quantity of yeast pitched is the most effective method of reducing the ester profile in the finished beer. A minimum of 12 million cells per milliliter is recommended to keep esters at a minimum.
One Wyeast Activator pack will deliver about 6 million cells per milliliter to 5 gallons of wort. In order to increase this rate to 12 million cells per milliliter it is necessary to either pitch two Activators or to make a 0.5 gallon (2 liter) starter with an Activator.
The best results will be achieved by pitching at least 12 million cells per milliliter into cold and well aerated wort (48 to 58°F, 9 to 15°C).
So, since even Wyeast tells you that you don't have enough yeast, I'd definitely make a big starter. I also think Wyeast gives you the "best case" scenario and I'd consider consulting mrmalty.com's yeast pitching calculator to see an optimum pitching rate: http://www.mrmalty.com/calc/calc.html
For some lagers over 1.060, I've made 3 gallon starters, in order to have enough yeast!