Do you pre-bake a crust for pumpkin pie?

No there is no need to pre-bake the crust if your recipe calls for you to put the pumpkin mix into the crust and bake for a period of time. If you are doing a chiffon type pumpkin pie where everything is cooked on the stovetop and then whipped cream is folded in before pouring into the crust, then yes you will need to pre-bake the crust.

Pumpkin filling is so wet that we usually bake the pumpkin pie for 15 minutes at 425degrees F. and then turn the oven down to 350 degrees F and bake the pie for another 30 minutes. This helps to cook the bottom crust. If you use a shiny aluminum pan then the crust will not get very baked and brown. The best pie plates are glass ones or dark ones and then the crust will be golden brown.

If the pie is a chiffon pie where the filling is prebaked or precooked as in a custard then the crust has to be pre baked as well. If the filling has raw eggs and tinned pumpkin and evaporated or condensed milk in it it needs to bake the crust and filling together.

Pudding type pies require a prebaked crust. If your recipe tells you to bake the pie after you put the filling in it then you do not use a pre baked crust

No you don't pre-bake a crust for pumpkin pie.

Follow the recipe you are using.Duh.