Pumpkin pie lacks aroma?
Pumpkin pie where I come from (USA) is made with these big round orange squashes (we call them "pumpkins", but I believe that term is used for different things in some other countries). Unlike butternut squash, or other members of the squash family, our pumpkins aren't considered to be delicious cooked by themselves, and so people here pretty much only use them mixed with other tasty ingredients to make sweet dishes -- especially pies. 

So the pies pretty much taste like the custard ingredients they are made with plus cinnamon, nutmeg, and the other "pumpkin pie spices" traditionally included. The moist texture is pretty much the only thing the pumpkin contributes to the finished product. In fact the pumpkin itself is such a minor contributor to the pie, that most people (I mean regular household cooks, not famous chefs or enthusiasts) will use canned pumpkin puree in a "homemade" pumpkin pie. However pumpkin pie is so traditional here, we tend to go on and on about how wonderful it is, and at winter holidays stores try to sell stuff scented with "pumpkin spice".... What that scent really is is just "spice"- mostly cinnamon. 

I wonder if your expectations for pumpkin pie are a little too high, especially since all your recipes keep coming out similar, and "one of the spices overshadows the whole taste". I suspect that that's just the way pumpkin pie is supposed to taste. Even some Americans don't really like it.