Can this be made ahead and frozen?

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I'm with Nancy on this one. It "can" be frozen, but that's not the same as "should" be frozen. In theory a high fat mascarpone can be frozen and thawed. In practice, it most often breaks and separates. Same goes for homemade pumpkin pies without the cheese in the mix- they separate and weep on thawing. Commercially made frozen pumpkin pies are the result of a lot of factory magic, after all. But you could make the crust ahead of time and freeze that after baking. You can also make it the day before and refrigerate until wanted. I do all my Thanksgiving pies the day before, since oven space is at a premium on the big day- and I'm not going to get up in the wee hours to make pies on the day.

Sassafras -
Could be done but I don’t recommend it as most cream-based pies suffer in texture and taste when frozen.
If you want to have something quick to make, you could make the cookie crumb crust and freeze it (as crumbs or baked crust).
And have the canned pumpkin and other filling ingredients stocked in your cupboard/fridge.