3/4 cup pure maple syrup (preferably Grade B)

1/2 cup (packed) golden brown sugar

1/2 cup light corn syrup

1/4 teaspoon salt

2 tablespoons bourbon

1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch cubes

Nonstick vegetable oil spray

1 refrigerated pie crust (half of 15-ounce package)

1 large egg white, lightly beaten to loosen

1 cup hazelnuts, husked, coarsely chopped (about 5 ounces)

3 large eggs

1 teaspoon vanilla extract