Bake the gingerbread according to the package directions; cool completely.
Meanwhile, prepare the pudding according to package directions; set aside to cool. Stir the pumpkin pie filling, brown sugar, and cinnamon into the pudding.
Crumble 1 batch of gingerbread into the bottom of a large trifle bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping.
Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.
Cook's Note: Cut the recipe in half to make 8 (1/2 pint each) individual trifles.