In a small bowl, cover pecans with water & soak for 8 to 12 hours. Drain & rinse & set aside.
Peel & halve the peaches, reserving the skin. Remove the pit & thinly slice the flesh. Set aside.
In a food processor, blend peach skin with the pecans & both pineapples, spices & dates. In the pie shell, layer half the the peach slices in a fanned spiral. Evenly spread half the pineapple mixture over the peaches. Repeat the process.
Garnish with fresh berries of your choice. Serve immediately or refrigerate & serve chilled.