Every year around this time I try to make pumpkin pie. We don't have that many varieties around here so I use a fresh butternut squash that I bake and then puree. However, if the cooked squash is sweet and aromatic, when combined with the other ingredients for a pie, it loses that aroma and turns very bland. Or one of the spices overshadows the whole taste. I have tried a few different pumpkin pie recipes but they all turn out the same. A big disadvantage for me is that I haven't eaten a proper pumpkin pie (because where I live it's not very traditional), so I don't have anything to compare it with.
I would like to know if you had stumbled across similar issues when you made your pies and know how to correct them, or if that's just the way pumpkin pie should taste. I would expect it to taste at least as good as the cooked pumpkin, if not better.