Sorry, went on vacation and just realized I never replied. A lot of the flavor contribution from yeast occurs at the beginning of fermentation. US-05 is a pretty clean fermenting yeast, but even it can add a lot of yeast character at elevated temps. I usually start it out no higher than 65F, then I'll raise it a degree per day over a few days. IME, this gives you a clean fermentation profile and ensures it fully attenuates, cleans up after itself, etc. US05 is pretty versatile; I've fermented in the high 50's with it and I've heard of folks using it in the low 50's as well.
Re your temps, 65F is good for primary, but how did you measure? If you measured anything other than the wort at the center of your fermenter, it was likely warmer than that. When I do a 1L yeast starter I'll boil the starter wort, then put the flask in an ice bath to bring it down to pitching temps. Even with that small of a volume I have to swirl it periodically to get it to chill evenly; otherwise the outside edges get chilled while the middle stays significantly warmer. Eventually it'll come to equilibrium, but I've been surprised how much temperature variation you can get in such a small vessel. So depending on how you measured, that might have been a contributor if it has a fusel character.
I would guess it's done based on your FG, but just make sure it doesn't change over a couple days. One question...you didn't have the ice bath at 34F when you added the puree, correct? You usually want it around the same temps that you used for primary. If you start dropping the temps too soon, the yeast may not fully ferment the sugars from the fruit. Cooling is a signal to the yeast to go to sleep, so if there is a bunch of residual sugars, the yeast could start working on them when they wake up (warm up). If this happens in the bottle you could end up with over-carb'd beer or worst case, bottle bombs. 1.010 to 1.009 seems like a reasonable FG though, so I wouldn't worry too much about that.
It could also be that your beer just needs to condition a bit to smooth out the rough edges. Have you tried it in the last couple days?