I was asked to bring dessert for Thanksgiving a few years ago and wanted to try something new. My hubby and I aren't really big on pumpkin pie but I wanted something with that same kind of fall flavor. I got this from Food Network and it's been a big hit for two years now.
2 (14 ounce) packages gingerbread mix
1 (5.1 ounce) box instant vanilla pudding
1 (30-ounce) can pumpkin pie filling
1/2 cup brown sugar
1/3 teaspoon cinnamon
1 (12 ounce) container whipped topping
1/2 cup gingersnaps
Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to set up. Stir the pumpkin pie filling, brown sugar, and cinnamon into the pudding once the pudding is set up. Crumble or cube half of the gingerbread and layer in the bottom of a large bowl or trifle dish. Pour half of the pumpkin 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.
*the recipe calls for 2 boxes of gingerbread mix but I have found that one is plenty