Pumpkin-Caramel Tart With Toasted-Hazelnut Crust

Preheat oven to 350 °F. Toast hazelnuts on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 8 –10 minutes; let cool. Using a kitchen towel, rub hazelnuts together to remove most of the skins (don't worry about some stubborn bits remaining). Pulse flour, sugar, salt, and 3/4 cup hazelnuts in a food processor until the consistency of coarse meal. Reserve remaining 1/2 cup hazelnuts for filling. Add butter to dry ingredients and pulse until there are only a few pea-size pieces of butter remaining. Transfer mixture to a large bowl; drizzle 3 Tbsp. ice water over and mix, adding another splash or so of water if needed, just to bring dough together. Using your fingers, press dough evenly 1 1/2"–2" up the sides and then into the bottom of pan; compact and smooth with a flat, straight-sided measuring cup or glass. Chill 20 minutes. Bake crust until golden but not totally baked through, 15 –20 minutes. Transfer to a wire rack and let cool 10 minutes.