2 cups shortening
1 cup white sugar
3 eggs
1 teaspoon vanilla extract
1 (8 ounce) can pumpkin puree
1 (3.3 ounce) package instant vanilla pudding mix
1/2 cup sour cream
1 (9 inch) unbaked pie crust
In a heavy saucepan over medium heat, swirl together sugar and eggs. Don't let any longer than 1 tablespoon of syrup remain in the mixture. Remove from heat and stir in pumpkin and vanilla; set aside.
In a medium bowl, cream together the shortening and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and pumpkin. Fold in the sour cream. Pour into pastry shell. Chill before serving.