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Preheat the oven to 325°F.
Cut off the top and scoop out the seeds and guts of the pumpkin. Save those seeds for roasting.
Scrape the inside until smooth.
Place the pumpkin in a sturdy, oven-safe dish. Pour a little olive oil into the bottom and rub it all over the inside of the pumpkin and bake for 1 hour or until the pumpkin is soft and fork-tender.
While the pumpkin is roasting, make the cheese mixture. In a medium sized bowl mix together the Gruyere, cheddar, Parmesan, heavy cream and garlic.
In a small bowl or measuring cup, whisk together the beer and cornstarch until smooth. Once smooth, stir it into the cheese mixture.
When the pumpkin is fork tender, remove it from the oven. Pour the cheese mixture into the pumpkin and bake for another 25 minutes or until the cheese is melted, creamy, and bubbling.
Once cheese is bubbly and hot, remove from the oven and use a spoon to shred some of the roasted pumpkin from the sides and stir it into the cheese.
Sprinkle some extra cheese around the rim and broil on high for 2-5 minutes until browned and bubbly.
Serve hot with crusty bread, pretzels, or whatever you love to dip in delicious cheese. Add a sprinkle of toasted pepitas or chopped chives for garnish.