How far ahead can I make my pumpkin pie without the crust getting soggy? If I want to get the baking out of the way early, should I just make some other pumpkin dessert instead of a pie?
The truth is, any custard pie, even with a prebaked shell, will give off a little liquid while it is chilling. So if it's a snappy crust you're after (and a make-ahead), I'd make a pumpkin cheesecake with a cookie crust.
Or consider this pumpkin tart, which does have a pastry crust, but it's a very "short" and sweet crust (almost like a cookie) that holds up well to the filling.
If you've got your heart set on making traditional pumpkin pie, you can also opt to make the pie shell and the filling separately and ahead (both can be frozen: see the instructions at the end of the Brown Sugar and Sour Cream Pumpkin Pie), then just bake the pie on Thanksgiving morning.