Thanksgiving memories for me is my Grandma Mines' carrot pudding.  I can't imagine how much she had to make to serve all of us, but it's one of my favorite dishes.

Baked Carrot Pudding

2 cups grated carrots
1/3 cup melted shortening
1 cup flour
1 t. cinnamon
1/4 t. cloves
1/2 t. nutmeg
3/4 t. salt
1 t. soda
1 cup brown sugar
1 1/2 t. vanilla
1 cup raisins (or to taste)
1/2 cup chopped nuts (i like walnuts in this)

Mix this all together.  I let it sit for a few minutes, and it mixed a lot better.  Bake in a well greased pan.  Cover tightly with foil.  Bake 350 degrees 45-60 minutes.  Serve with dip.

I'm not sure of the exact recipe, but this one is close.  

Dip

1 can - canned milk 
1 can water
sugar to taste
1 t. vanilla
1 egg
3-4 T. cornstarch

Combine ingredients and cook over medium heat until thick.

I've used boxed vanilla pudding, adding an extra cup of milk.
Also, lemon pudding that you cook is very good over it.  To a large package of pudding mix, I added an extra cup of water.

Enjoy!