In a medium saucepan, combine fresh or frozen raspberries, granulated sugar, cornstarch, and a splash of water. Over medium heat, bring the mixture to a boil, stirring occasionally. Once bubbling, mash the raspberries and simmer for about 5 minutes until thickened. Remove from heat, transfer to a bowl, and allow it to cool.

In a large mixing bowl or stand mixer, combine all-purpose flour, warm dairy-free milk, softened vegan butter, sugar, instant dry yeast, ground cinnamon, nutmeg, and salt. Mix until the ingredients form a soft dough. Knead for 5-10 minutes until the dough is smooth and stretchy.

Cover the bowl with a kitchen towel or cling film, and let the dough rise in a warm place for at least 1 hour, or until it has doubled in size.

Punch the dough down gently to release air and roll it out into a rectangle. Spread cooled raspberry jam evenly over the dough. Roll the dough into a log and slice it in half lengthwise. Twist the two halves together and shape into a wreath.

Cover the shaped wreath with a towel and let it rest in a warm spot for 30-60 minutes or refrigerate overnight for deeper flavor.

Preheat your oven to 340°F (170°C). Bake the wreath for 20-30 minutes until golden brown and sounds hollow when tapped.

Mix a simple glaze with sugar and water. Drizzle over the warm wreath and sprinkle with chopped pistachios before serving.