Preheat oven to 350°F. Pop popcorn in a pot with a bit of oil over medium heat, shaking until popping slows. Transfer to a large bowl.
Toss pumpkin seeds with 1 tsp pumpkin pie spice, a drizzle of honey, and a pinch of salt. Spread on a baking sheet and roast for 10-12 minutes, stirring halfway. Cool slightly.
In a skillet, melt 1 tbsp butter over low heat. Add nuts, 1 tbsp spice, and remaining honey. Stir 5 minutes until sticky. Cool on parchment.
Microwave chocolate chips in 20-second bursts, stirring until smooth. Dip half the pretzels in chocolate, sprinkle with spice or sprinkles, and let harden.
Combine popcorn, seeds, nuts, dried fruits, and pretzels in the bowl. Drizzle with 1 tbsp melted butter and toss with extra spice if desired.
Divide into bags or jars. Seal or tie with ribbon for gifting or storing.
