Pop ½ cup of popcorn kernels using an air popper (you should get about 10-12 cups of popped popcorn). Follow the popper capacity and work in batches if necessary.

Spread the warm popcorn on a large baking sheet.

In a small bowl, mix together 2 tablespoons of powdered erythritol, 1 tablespoon of pumpkin pie spice, and a pinch of salt.

Drizzle melted butter evenly over popcorn while tossing.

Immediately sprinkle the spice mixture over the popcorn while it’s still warm.

Toss with two large spoons until evenly coated.

Let the popcorn cool for a few minutes to allow the coating to set.

Serve immediately or store in an airtight container for up to 2 days.

Optional: Add a tiny pinch of cayenne pepper for a spicy kick.