Combine pepitas, pistachios, and walnuts in a large bowl; set aside.

Heat olive oil in a 4-quart saucepan. Add popcorn kernels and maple syrup; stir to coat. Cover; shake saucepan until popping stops. Add to nuts.

Drizzle with melted butter. Sprinkle with ground cinnamon and apple pie spice; toss to coat. Add golden raisins and dried apples. Toss to combine. Store, covered, at room temperature for 1 week.