If you don't happen to find roasted hazelnuts in the supermarket, preheat the oven to 350°F. Then, spread nuts in a single layer on a large baking sheet for about 10 minutes or until nuts have browned and skins have blistered.
Loosen the roasted nuts' skin by wrapping them in a clean kitchen towel and rubbing well to remove as much loose skins as possible. Let cool and don't worry about some skins remaining attached to the nuts!
Melt the white chocolate, preferably in the microwave according to the instructions on the package...or alternatively in a saucepan over gently simmering water (i.e. a double boiler), stirring until smooth. Then, stir in 1 TBSP of oil and let cool a little bit.
In a food processor, grind the nuts very well until they form a paste (about 4 minutes), scraping down the sides of the food processor. Add the remaining oil, sugar, pumpkin spice, and pumpkin pie extract or vanilla. Continue processing until the mixture is smooth.
Add the melted white chocolate and process well until getting rid of any chunks of nut that remain. Place into a clean jar and let it cool at room temperature in order to thicken.
Cover the jar and store at room temperature for up to 2 weeks. Enjoy on toast and on/in whatever you like!