Pumpkin Gruyere Souffle

I have adapted this recipe from a recipe in The Essential Vegetarian Cookbook.  I bought this book about 15 years ago for side dish ideas.  This recipe is originally made by cooking Golden Nugget Squash, removing the meat and re-stuffing the squash to bake it.   It is very tasty and I will make it that way when the squash is available.  For now though, I found pie pumpkins are arriving in the produce section, so I used one.  I apologize the souffle fell before I photographed it (it rose to just above the rim of the souffle dish) but I an assure you this is a very tasty recipe.  Here is my adaptation.
Cut 1 Pie Pumpkin in half and and place it in a very large pot, fitted with a steamer basket and about 2" of water.  Cook over simmering water for about 20-25 minutes or until meat is tender.
While the pumpkin is cooking do a little prep.  Butter (all the way to the top) and sugar 8 individual souffle dishes.  Place them on a sheet pan.  Separate 3 Eggs, the whites into a bowl ready to beat and the yolks into a small dish for adding to the butter/flour mixture. Using a grater box, grate 1/2 Cup Gruyere Cheese.  Preheat oven to 415F.  To a medium bowl, scrape and mash the pumpkin, discard the skin.
Melt 4 Tbl of Butter over medium heat.  Add 3 Tbl Flour and stir for about 1 minute.  Gradually add 2/3 Cup of Milk, stirring to keep the mixture smooth.  Cook for another minute until the mixture is thick.  Remove from the heat.  Add the egg yolks 1 at a time, beating well after each addition.  Add grated gruyere and stir until it is smooth.  Add about 1/4 tsp Freshly Ground Nutmeg.  Add this to the pumpkin and stir until blended.  Using a hand mixer, beat egg whites until stiff.  Fold into the pumpkin mixture.  Add mixture to the souffle dishes and bake for 20-25 minutes or until puffed up and set.
Use a strong spatula to transfer each souffle dish to a dinner plate.  Warn your diners that the souffle and the dish are quite hot.  Delicious served with your fall favorites!