Prepare the pudding as directed reducing the milk by ½ cup and adding one cup of the frozen whipped topping. Stir in the pumpkin pie filling, & sugar. Pour ½ of the pudding in the bottom of Trifle Bowl and then add gingersnap cookies about an inch high. Pour remaining pudding mixture over the gingersnaps , then add a layer of whipped topping. Sprinkle of the top with crushed gingersnaps. Refrigerate overnight.