Hi Anne, you won't have to worry quite as much about your crust being soggy if you prebake it, but we think it should work fine to spread the praline mixture on the prebaked crust before adding your pumpkin filling. You might want to press it into the crust a bit, and then let it sit for 5 minutes or so before adding the filling. My only concern is that the praline mixture might blend in with the pumpkin filling too much when added in this way. 

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