In a medium saucepan, combine raspberries, sugar, and cornstarch, adding a splash of water. Cook over medium heat until thick—about 8–10 minutes. Remove from heat and let cool.

In a bowl, combine flour, warm dairy-free milk, softened vegan butter, sugar, yeast, cinnamon, nutmeg, and salt. Mix until a dough forms, then knead for 8-10 minutes.

Place the dough in a greased bowl, cover, and let rise in a warm spot until doubled in size, about 1 hour.

Punch down the dough, roll it out into a rectangle, spread raspberry jam, roll tightly into a log, and twist into a wreath shape. Let rise again for 20-60 minutes.

Preheat oven to 340°F (170°C). Bake the wreath for 20-30 minutes until golden brown.

Cool slightly, brush with a sugar glaze, and sprinkle with chopped pistachios before serving.