This is my aunt Barb's recipe. To die for.
2 (14 oz.) packages gingerbread mix
1 (5.1 oz.) package cook and serve vanilla pudding mix
1 -30 oz. can pumpkin pie filling
1/2 cup brown sugar
1/3 teaspoon cinnamon
1-12 oz. container frozen whipped topping (or can use real cream)
1/2 cup gingersnaps
Bake the gingerbread according to package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar and cinnamon into the pudding. Crumble 1 batch of gingerbread into large bowl. Pour 1/2 of pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle the top with crushed gingersnaps. Refrigerate overnight. Trifle can be layered in a punch bowl.