No-Crust Pumpkin Pie

Ingredients

• 1.3 cups sugar 
• 3 tablespoons flour all-purpose
• 3 large eggs 
• 2 cups pumpkin puree canned
• 0.8 cup evaporated milk 
• 1.5 teaspoons vanilla extract 
• 0.3 teaspoon ground cinnamon 

Equipment

• bowl
• oven
• knife
• wire rack
• baking pan

Directions

1. Preheat the oven to 350°F. In a bowl, combine the sugar and flour.
2. Mixing the ingredients in this order helps prevent the flour from clumping in the liquids.
3. 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.
4. 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°.
5. 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.