Bake the two gingerbread mixes according to the directions on the package.
Prepare the pudding according to the package directions & set aside to cool. When fully cooled stir in the pumpkin pie filling, brown sugar, & cinnamon into the pudding.
Pour ½ of the pudding mixture over one gingerbread & add a layer of whipped topping. Repeat with the remaining gingerbread & pudding mixture with the whipped cream.
Sprinkle the top with crushed ginger snaps if desired & refrigerate overnight.
Recipe by Food Askew at http://foodaskew.net/2012/01/garys-pumpkin-gingerbread-trifle/