3 Tablespoons butter, cubed
1 medium shallot, finely chopped
3 Tablespoons all-purpose flour
1/2 teaspoon salt
3/4 cup whole milk
1 Tablespoon fresh sage, minced
1 1/3 cups Parmesan, grated and divided
7 large eggs
2/3 cup solid-packed pumpkin
1/4 teaspoon cream of tartar
1 Melt butter in a large saucepan over medium heat. Add shallot; cook and stir until shallot is crisp-tender. Reduce heat to medium-low. Whisk in flour and salt until light brown. Gradually whisk in milk and sage. Bring to a boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in 1 cup parmesan until melted. Transfer to a large bowl.
2 Separate eggs. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, lightly beat 4 egg yolks in a bowl. (Save remaining egg yolks for a different recipe.) Whisk 1/3 cup hot cheese sauce into the beaten egg yolks. Return all to cheese sauce in bowl, whisking constantly. Whisk pumpkin into cheese sauce until smooth. Cool completely, about 30 minutes.
3 Heat oven to 375°F. Grease eight 6-ounce souffle ramekins. Dust with remaining parmesan cheese, distributing cheese evenly on bottoms and sides. Place on a 15 x 10-inch baking pan.
4 Beat egg whites with cream of tartar on high speed until stiff peaks form but not dry. With a rubber spatula, gently fold a quarter of the egg whites into the pumpkin mixture. Gently fold in remaining whites.
5 Transfer to prepared ramekins. Bake for 18-22 minutes or until tops are puffed and golden brown. Serve immediately.