gingersnap crust from pumpkin pie

I’m in the middle of making this now so this is a question for future use: how long should the crust cool before I pour the filling in and bake? Also, should I chill the filling while I baked the crust? I got ahead of myself and finished the filling before the crust was finished fridge chilling (before the bake)

Hi Sorry! This sent without me realizing! Question is can I bake and freeze the crust overnight? Same with prepping the filling ingredients! Thanks!