Why does my pumpkin pie crust get soggy?
Two things work against you: Pouring liquid filling onto unbaked pie dough almost guarantees a soggy bottom; over-baking the custard filling causes the proteins in the milk and eggs to denature and exude water. Then be sure the filling is warm but not hot when you pour it into the baked pastry shell.
How do you prevent a soggy crust on pumpkin pie?
Blind Bake The most common way to ward off a soggy pie crust is by a process called blind baking. Blind baking means you pre-bake the crust (sometimes covered with parchment or foil and weighed down with pie weights to prevent the crust from bubbling up) so that it sets and crisps up before you add any wet filling.