I’ve made dozens of pumpkin pies, soups, cookies, etc with fresh and canned pumpkin. It’s one of the few products on the market where the canned goods are just as nice as the fresh when it comes to recipe outcome. Now I’m not sure if there’s a great difference in brands when it comes to quality, but I usually get Libby’s.
To OP’s point of wanting more pumpkin flavor, lightly fry the puree with some salt and MSG (or another umami component such as soy sauce or fish sauce) with a pinch of nutmeg and allspice. Balance with acid of choice (apple cider vinegar or black vinegar work very well, but honestly any will do) and you should get more pumpkin flavor out of your puree.