1 (18 ounce) can pineapple slices
2 (8 ounce) cans pumpkin
1 (10.75 ounce) can condensed cream of pumpkin soup
1 (1 ounce) package instant vanilla pudding mix
1 2/3 cups filtered lemon-lime soda
2 (3 ounce) packages instant orange pudding mix
1 1/2 cups sliced almonds
1 1/2 cups chopped walnuts
1 cup sliced fresh strawberries
Preheat oven to 400 degrees F (200 degrees C). Remove oven rack from oven and drain pineapple, pumpkin and cream of pumpkin soup (see Cook's Note for details). Place in a 4 quart casserole dish.
Flatten pineapple slices. Place pumpkin and lemon-lime soda over pineapple slices. Sprinkle with almonds and walnuts. Sprinkle with powdered sugar. Place pudding mix over pie. Place over pie. Place remaining pineapple slices over pudding and pour lemon-lime soda mixture over pie.
Bake in preheated oven for 35 to 45 minutes, or until custard is set and coating is almost cooked. Garnish with fresh strawberries before serving.