Just brewed a Hefe, and I pitch at 58, ramp to 62 for the bulk of fermenation and get it up to 68 towards the end to help things clean up and give a touch more banana character. You can really play with temps to achieve what you want as the beer itself is very yeast dependant. I've found most of Wyeast or White Labs "recommended" pitching temps are not very accurate, or recommended for optimal yeast activity, not necessarily the optimal flavor or flavor you're looking for.
As for pitchign rates, that is another thing that could be played with to achieve desired esters. The regular pitch rate for a hefe would be about 2 smack packs but some underpitch intentionally, myself included( I pitch about the equivalent of 1.5 smack packs, using 1 pack and making the appropriate size starter).