Place the popcorn kernels, vegetable oil, sugar, salt, and pumpkin pie spice in your lidded glass microwave-safe 2 quart baking dish (see the post above for my recommendation). Stir until the popcorn kernels are coated with the other ingredients.
Spread kernels into an even layer, and place the lid on top. Cook for 5-6 minutes, or until there is no more than 5 seconds between popping.
Using oven mits, remove the baking dish from the microwave and pour the popcorn out onto a piece of parchment or wax paper. Drizzle with the melted butter and allow to cool and harden, about 3-5 minutes. Enjoy!
**All microwaves are different so you really need to babysit your first batch while it's in the microwave. That is until you know what the optimal time is for popping the kettle corn in your microwave.**To do this I suggest you set the cook time to 6 minutes and stand in front of the microwave until you hear no more than 5 seconds in between pops. Once this happens, the kettle corn is done!