In a small bowl toss collard greens with two teaspoons coconut oil, and two teaspoons maple syrup, along with the ginger and cinnamon. Transfer to baking sheet and bake in a preheated 350 F oven for 5 minutes, or until crisp. Set aside. In a blender combine pumpkin with almond butter, coconut milk, remaining coconut oil, remaining maple syrup, and pumpkin pie spice. Fill eight shot glasses with smoothie, and garnish with the crispy kale and pumpkin seeds.
Recipe courtesy of New York Times best-selling author and registered dietitian, Cynthia Sass.