Are you saying that the evolution of a trappist over time would be the same, with or without refermentation in the bottle?
Yes, I think so. I'm assuming by "evolution" we are talking aging, smoothing out of flavors, etc. These sorts of things happen with big Stouts, Barleywines, etc. without the introduction of bottling yeast. I don't think the Trappists or other Belgian Brewers in the same vein have anything different going on.
Aging and blossoming along with suppression and mellowing of certain flavors occurs in beers with and without the addition of additional yeast at bottling.
Plus, refermentation with a primary yeast is also considered an important quality.
This is merely a matter of utility for many of these breweries. They have tons of fresh primary yeast at their disposal. It isn't used because of special flavor characteristics.
Also remember that most of the Trappists filter, condition or centrifuge the old yeast out before bottling to clear the beer. Adding new yeast is a necessity, not necessarily an attempt at flavor complexity.