Heat the olive oil in a large skillet or dutch oven. Add the shallots and garlic and cook 2-3 minutes until fragrant. Stir in the rice, then add the cooking wine. Cook until all the wine is absorbed, stirring continuously, then pour in half the vegetable stock. Continue stirring until stock is all absorbed. Once the stock is absorbed stir in the remaining stock 1 Cup at a time until each is absorbed.
Removed the skillet from the heat and stir in the pumpkin until well blended. Slowly mix in the Parmesan cheese and butter. Mix in the pumpkin pie spice. Taste and adjust spice as desired. Serve immediately.
** Nutritional information is an estimate and may vary.