I think that because pumpkin pie is more of a custard pie that the filling would not freeze very well. But the good news is that it is really easy to do, and not time consuming at all, so it would be very easy to get your crust ready and then freeze, then you can thaw, do your filling and bake.
You can freeze pie crust in a ball (not rolled out) or in a pie plate. My mom does this all the time - freeze in a pie plate, then pop them out, and wrap until ready to use. That way you are not storing your pie plate in the freezer.
“When one door of happiness closes, another opens; but often we look so long at the closed
door that we do not see the one which has been opened for us.”
Helen Keller (1880–1968)