Hi!
Fruits can vary quite a bit from can to can which is why it is hard at times to accurately estimate the OG when using a large amount of fruit.
However, I've used the Oregon puree before. I entered the puree as an "extract" ingredient with a potential of 1.036 and I think the estimate was in the ballpark. The color is fairly dark - I would guess around 15 SRMif not a bit darker.
Note that most of the puree will ferment (very quickly) since it is high in sugar, and will increase the alcohol content quite a bit. I added mine in the secondary (it fermented vigorously) Also I recall having to age the beer for several months before it completely smoothed out.
Good luck!
Brad