2 (9 inch) pans frozen custard-style pie crusts, thawed
1 (10 ounce) package instant vanilla pudding mix
2/3 cup milk
1/4 cup vegetable oil
1 cup butter
1 (12 fluid ounce) can evaporated milk
1 (16 ounce) can frozen orange juice concentrate
1/2 cup chopped pecans
1 cup chopped almonds
Prepare pudding according to package directions.
Beat together pudding mix, milk, oil, butter and evaporated milk; pour into pie shell. Chill overnight.
While the pudding mixture is chilling, arrange pineapple over the crust in the bottom of two 9 inch pie pans. Drizzle with orange juice concentrate and spoon the orange spread over the pineapple. Sprinkle with chopped pecans.
Bake 60 minutes in the preheated oven, or until a toothpick inserted in the center of the pie comes out clean. Cool pie and serve with pear or cranberry sauce.