Preheat oven to 350 degrees F (175 degrees C).
Peel and trim ends from Parsnip (1.25 pound), cut into 1-inch chunks.
Boil or steam until tender, about 10 minutes depending on size. Drain well and mash with a fork or potato masher until all large chunks are broken down. The parsnips will remain stringy with small bits still visible.
While parsnips are cooking, grate a cleaned piece of Sugar Pumpkin (1 1/2 cup) using a fine grater.
Add grated pumpkin to mashed parsnips along Unsalted Butter (3 tablespoon), Brown Sugar (3 tablespoon), Ground Nutmeg (1 pinch), Ground Cinnamon (1 pinch), Ground Ginger (1 pinch), and Salt (1 pinch).
Stir to combine. Spread evenly into a small buttered casserole dish.
Mix All-Purpose Flour (1/4 cup), Pecans (1/4 cup), Brown Sugar (1/3 cup), and Unsalted Butter (3 tablespoon) in a small bowl until butter is broken down and mixture is crumbly.
Sprinkle topping evenly over casserole and bake in preheated oven for 20 to 25 minutes until golden and starting to bubble in the center.
Remove and allow to rest for 2 to 3 minutes. Serve and enjoy!