1. In a small saucepan, combine the raspberries, sugar, cornstarch, and a dash of water. Cook over medium heat until thickened. Add lemon juice if desired. Set aside to cool.

2. In a large bowl, combine warm dairy-free milk, sugar, and yeast. Let sit for 5 minutes. Add flour, cinnamon, nutmeg, and salt. Mix until a soft dough forms.

3. Knead the dough on a floured surface for 8-10 minutes until smooth. Incorporate any optional ingredients if desired.

4. Place the dough in a greased bowl, cover, and let rise in a warm spot for 1-1.5 hours until doubled in size.

5. Roll the dough into a rectangle, spread cooled jam over it, and roll into a log. Shape into a circle and seal the ends.

6. Let the wreath rise on a parchment-lined baking sheet for 30-45 minutes.

7. Preheat oven to 350°F and bake for 25-30 minutes until golden brown.

8. Combine sugar and water in a saucepan to make a glaze. Brush over the warm wreath and sprinkle with pistachios.