In a medium saucepan, combine raspberries, granulated sugar, cornstarch, a splash of water, and fresh lemon juice. Cook over medium heat for about 10 minutes, stirring occasionally until the mixture thickens and becomes sticky. Remove from heat and let cool for about 15-20 minutes.

In a large mixing bowl, whisk together all-purpose flour, instant dry yeast, ground cinnamon, nutmeg, and salt. Warm the dairy-free milk slightly and mix it with vegan butter until melted. Add the warm mixture to the dry ingredients and knead for 8-10 minutes until soft and smooth. Cover and let rise in a warm area for 1-4 hours until doubled.

Once risen, punch the dough down gently and transfer it to a floured surface. Roll into a large rectangle, approximately 12x18 inches. Spread cooled raspberry jam evenly over the surface.

Starting from one long end, roll the dough into a tube, slice it in half lengthwise, and twist the two halves together to form a wreath. Place on a lined baking sheet and allow to rest for 30-60 minutes.

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

Remove from the oven and cool for about 10 minutes. Drizzle with powdered sugar mixed with dairy-free milk, and sprinkle with chopped pistachios. Serve warm.