Preheat the oven to 350 degrees and spray a 6-casserole or gratin dish with cooking spray.

Heat the olive oil in a sauté pan on high, and sauté shallot in the oil until they begin to turn light brown in spots.

Spoon the shallots and pumpkin puree into the bowl of a food processor and add eggs, Gruyere, 2 tablespoons of parmesan, milk, salt, pepper and nutmeg. Process for about 15 seconds until smooth.

Toss breadcrumbs with butter and remaining 2 tablespoons Parmesan cheese.

Pour pumpkin mix into the casserole dish and top with breadcrumb mix.

Bake for 35-45 minutes until set and slightly browned on top. If crumbs start to get too brown before gratin is set, cover lightly with foil.