In a medium saucepan, combine raspberries, sugar, cornstarch, and water. Bring to a boil, then simmer for about 5 minutes until thickened. Cool completely.

In a bowl, combine flour, dairy-free milk, vegan butter, sugar, yeast, cinnamon, nutmeg, and salt. Mix and knead until smooth (8-10 minutes).

Transfer the dough to a greased bowl, cover, and rise in a warm spot for at least 1 hour until doubled.

Roll out the dough and spread cooled jam; roll into a log and cut it in half lengthwise.

Twist the two halves together and shape into a wreath on a baking tray. Let it rest for another hour.

Preheat oven to 340°F. Bake for 20-30 minutes until golden brown. Cool on the tray.

Drizzle with sugar glaze and sprinkle with pistachios. Let set before serving.