Just in time for Halloween and the start of the "Pumpkin Spice Everything" season...

...are these yummy little Pumpkin bars.

Who knew the experimental fusion of an easy Paleo shortbread crust recipe 

(See below)

with a no-bake pumpkin filling recipe

(See farther below)

could result in so much magic.

Try it for yourself if you don't believe me.

And I dare you to not eat a third of the pan in one sitting.

http://deliciouslyorganic.net/raspberry-crumble-bars-grain-free-paleo/

(Follow only the 'For the Crust' section of the recipe. After you spoon the dough mixture into the prepared pan and press it out evenly simply bake at 325 for 18 to 20 minutes or until golden brown and fragrant. Then proceed with the filling recipe below.)

1 envelope unflavored gelatin

1/4 cup cold water

3/4 cup canned pumpkin

1/3 maple syrup

1/2 tsp cinnamon

1/8 nutmeg

1/4 cup coconut milk (full fat or lite)

1 Tbsp vanilla

pinch of salt

In a small saucepan sprinkle the gelatin on top of the cold water and let soften 1 minute.

Turn the heat to medium and bring the mixture just to a simmer, stirring until the mixture had dissolved. Remove from heat.

Whisk in the remaining ingredients until combined.

Pour on top of prepared and cooled crust and chill in the fridge for 3 hours.