Yes, that's right.
Most pumpkin pie recipes call for you to pour the custard into an unbaked shell, bake at a higher heat for about 15 minutes, then lower the heat until baked through. I have found that baking the crust, lined with foil and pie weights, for about 20 minutes (at 350), then filling and baking the custard results in a better pie with a nice, firm and flakey crust with a creamy filling.
Don't bake the crust until completely done as it leaches moisture from the filling and causes the seperation.
Just bake the filling until it's slightly puffed around the edges and soft, but set in the center-like the consistency of loose Jello-usually about 35-40 minutes at 350F. It will firm up when refrigerated.