Combine graham cracker crumbs, pecans, butter and brown sugar in a medium bowl. Mix well. Press mixture onto bottom and sides of 10-inch spring form pan. Bake at 350 degrees for 15 minutes or until set. Cool completely.
Spoon half the softened ice cream into the cooled crumb crust. Combine apple butter with apple pie spice. Top the ice cream with half the apple butter mixture. Swirl into ice cream with a sharp knife. Sprinkle with 1/4 cup pecans. Repeat with remaining ice cream and apple butter. Sprinkle remaining 1/4 cup toasted pecans over top. Return to freezer overnight or until firm.
Melt 4 tablespoons butter in a large skillet. Add apples and cinnamon; sauté until apples are almost tender (about 8 min.). Stir in maple syrup and cook until mixture is sticky and apples are tender.
Remove from heat. Set aside.
Cut into wedges. Top with warm apples and serve.
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