Bake gingerbread mix according to package directions; cool completely.
Prepare the pudding according to package directions and set aside to cool.
Stir the pumpkin pie filling, sugar and cinnamon into the pudding.
Crumble half of gingerbread into the bottom of a large pretty bowl.
Pour half of the pudding mixture over gingerbread, then add a layer of whipped topping.
Repeat with the remaining gingerbread, pudding and whipped topping.
Refrigerate overnight. Makes 10 to 12 servings.