jkath; I think chunks of apple might be good in this. And the candies, well, I would reduce the sugar just a bit if I were to use the red-hots. Also, the Splenda/mollases bit is to create a brown sugar flavor. So you could just use brown sugar in place of it.
Aurora. You might try ginger with allspice and cloves in place of the cinamon. I once had a slice of bean pie that was nearly indistiguishable from pumpkin pie. And the basic flavors of cinamon, ginger, and cloves are what give pumkin pie its flavor.
A combination of beans and acorn squash would also make a great combination for the same reasons. The flavors, I believe, would be complimentary. In fact, spices such as cumin and fennel are used in pumpkin soup. If you play around with the flavors of both beans and members of the winter squash family (acorn, hubbard, sweet dumpling, etc.) you will notice similar flavors.
I think this could lead to a whole bunch of new recipes.
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