In a large glass mixing bowl, combine your sugar and flour, whisk to combine.
Add the eggs, and mix everything until it's fully incorporated.
Stir in the pumpkin puree, evaporated milk (I've tried this with both the dairy and non-dairy versions, and it works either way!), vanilla, and cinnamon.
Mix everything together until no lumps remain.
Pour your pie into a greased 9-inch pie plate.
Place your pie plate into a jellyroll pan, and add 1/2 an inch of hot water.
Bake the pie at 350 degrees Fahrenheit for 50 to 55 minutes, or until a knife inserted near the center comes out clean.
Allow your pie to cool on a wire cooling rack until it's close to room temperature. Serve with fresh whipped cream (or coconut whipped cream, which is my current favorite).