Do you taste your pumpkin pie filling before adding the eggs?

I’ve stopped following pumpkin pie spice measurements exactly because cloves, salt, and even cinnamon can hit differently depending on the recipe. I mix the pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves, and other ingredients first, leaving out the eggs. If everything in the bowl is safe to taste uncooked, I sample a little and adjust from there. I usually add extra cinnamon and ginger, but I’m careful with cloves because they can take over quickly. I also start with less salt since half a teaspoon can be a little much for my taste. Once the filling tastes right, I beat in two eggs and bake it according to the recipe. This simple step has helped me make pumpkin pie that actually tastes the way I want it. Do you adjust pumpkin pie filling by taste, or follow the recipe exactly?