Prepare and bake gingerbread cake according to package directions. Cool completely on a wire rack.
Meanwhile, prepare pudding mix according to package directions. Stir in brown sugar and pie filling. Transfer to a bowl. Refrigerate, covered, 30 minutes.
Cut or break gingerbread into 3/4-in. (2 cm) pieces. In 10 12-oz (350 mL) glasses or a 3-qt (2.85 L) trifle bowl, layer half of each of the following: cake, pumpkin mixture, and whipped topping. Repeat layers.
Refrigerate, covered, 4 hours or overnight. Top as desired.
Optional Toppings: Caramel topping, toasted pecans or gingersnap cookies