While the kale is baking, grate the cheese and mince the shallot and garlic.
Whisk the thyme, pumpkin pie spice, and black pepper into the vegetable broth. Warm the broth in a medium saucepan.
In a large saucepan, melt the butter over medium-low heat.
Add the shallot and cook for 3 minutes, or until tender.
Add the rice and toast for 3-4 minutes, stirring frequently.
Add the garlic and wine, and stir frequently until the liquid has absorbed.
Add a cup of broth to the rice and stir frequently until the liquid has absorbed. Repeat this process by adding 1 cup of broth at a time. Once all the broth has been added, you will end up with a creamy rice mixture. This process can take anywhere from 15 to 30 minutes.
Add the cheese and pumpkin, and stir until combined.
Top with the crispy kale, serve and enjoy!