Need a pie crust recipe that will stand up to pumpkin pie. Seems like the bottom stays raw-ish no matter what I do. Do I need to pre-bake?

Learn something everyday - much thanks!

I 100% agree with hardlikearmour's suggestion and will add that if you take a butter stick and quickly slick the pie crust before pouring the filling in, you create a little extra barrier of fat to keep any filling from making your shell flimsy.

Thanks everyone! I'll try it this weekend.

I always blind bake the crust and pour the hot pumpkin custard into the crust as soon as it comes out of the oven. Then it's back in to finish baking. With the hot crust & hot custard the pie doesn't need to bake as long, so I have not had to use a crust shield.

You can certainly pre bake or blind bake the crust before adding the filling, that will ensure a bottom that is crisp. You may have to shield the rim of the pie plate with foil so that the crust doesn't become too brown. I use this recipe for pie dough and its very good, We have some wonderful pie crust recipes here on the site so you can take your pick, but here is the one I use. Its Julia Child's master recipe:
http://www.food52.com/recipes/14751_julias_all_purpose_pie_dough_pate_brisee