Preheat the oven to 350°F. In a bowl, combine the sugar and flour.
Mixing the ingredients in this order helps prevent the flour from clumping in the liquids.
Pour the pumpkin mixture into a greased 9-inch pie plate. To make a water bath, which helps prevent the pie from cracking, place the pie plate in a 15x10x1-inch baking pan and add 1/2 inch of hot water to the pan.
Bake the pie until a knife inserted in the center comes out clean, about 50 minutes. You can also check the temperature of the pie to see if it’s done: The internal temperature of pumpkin pie should be around 150°.
Let the pie cool on a wire rack for at least two hours. If you don’t let it cool slowly, you could risk a pie with a big crack on top. If you’re not eating it right away, store the crustless pumpkin pie, covered, in the refrigerator.
