Line a baking sheet with parchment paper and set it aside.
Place the oil into a large pot along with corn kernels. Cover with lid and place over medium heat.
When the kernels start popping, this is your indicator that the oil is hot enough to add the rest of the ingredients. Mix the corn kernels together with the sugar, salt and pumpkin pie spice.
When you hear the kernels in the pot start to pop, add in the rest of the ingredients. Quickly stir everything together and replace the lid.
When the popcorn starts to pop, shake the pan and then increase the shaking as the popcorn starts to pop, placing the pot back on the burner every few seconds to maintain the heat.
Keep shaking until you hear the popping being to slow, 1 to 2 seconds between pops. If you wait for all the kernels to pop, you will end up burning the popcorn. It’s better for some of the kernels to be unpopped then for the bottom to be burned. Total popping time should take around 2 minutes.
Immediately pour the popcorn onto the baking sheet and use the back of a spoon to spread the popcorn into an even layer.
Let cool for five minutes so the popcorn can clump together and crisp as it cools.