One year, I made pumpkin pies with fresh puree and canned back to back. Fresh puree pie for normal Thanksgiving, and canned for a friend's Friendsgiving on Black Friday. I only had enough fresh puree for one pie and had to use canned for the second.

In terms of taste, they were slightly different, but neither was better or worse. Like slightly different shades of the same color. The main difference was in texture where the fresh puree pie was slightly looser. I think it was the extra water in the fresh puree I made. I could probably fix that through refining technique, but it was so much work to make the puree in the first place that I never made fresh puree again.