In a large pot add the coconut oil and 3 corn kernels, cover with a lid and put over medium heat. Once all kernels have popped, remove popped kernels and add all remaining corn kernels and cover with a lid.

Intermittently, gently swirl around the kernels in the pot. Once kernels start to pop, shake the pot frequently so popped kernels rise to the top. When popping slows to 1 second between pops, remove pot from heat and remove lid.

In a small saucepan over medium heat, add the butter. Melt until completely melted. Stir the butter to ensure even cooking. Continue to cook until the butter turns from bright yellow to golden brown and the milk solids are toasted. Immediately remove from the heat.

Pour the butter over the popped corn and add the pumpkin spice and sea salt. Add the lid and shake to coat completely.