Pumpkin pie in a crust that requires a shorter cooking time
Honestly, it seems like your crust recipe is basically trying to create a buttery graham cracker crust from scratch, plus cocoa powder (that sounds interesting).  Here are the ingredients of Nabisco graham crackers, from their website:

UNBLEACHED ENRICHED FLOUR (...), GRAHAM FLOUR (WHOLE GRAIN WHEAT FLOUR),
SUGAR, SOYBEAN OIL, HONEY, LEAVENING (...), SALT, SOY LECITHIN, ARTIFICIAL FLAVOR.


So I expect that you'd be fine baking it (creating the consistency of grahams, which are cooked) and then topping it and cooking again, just as if you used crumbled graham crackers in the first place.  Not seeing your crust, though, my only concern will be if it's not dry enough to stand up to the moisture you'll pour on top with a pumpkin pie recipe (a custard).

All that being said, I'd be very tempted to just crumble grahams per usual and add a little cocoa powder to simulate your crust.