Gluten-free pecan pie has no crust, so there's no messing with wheat flour substitutes. All you have to do is create a firm filling, top with pecans, and bake!
Whisk together all ingredients except pecans. When well blended, stir pecans into the syrup and pour into a greased pie pan.
Bake pie for 45 minutes.
When the pie is set and no longer jiggly, remove to a wire rack and allow to cool for 3 hours or until room temperature. If desired, chill in the refrigerator until ready to serve.
Notes
Some people like to reserve whole pecans to put on top of the filling. I don't do that because, in my experience, those whole, unsugared pecans burn long before the rest of the pie is cooked through.I don't really know how some home bakers add those without burning them, unless they cover the whole pie with foil, in which case the pecans won't toast properly. I just had a thought, and that is that maybe they cook the pie for a while covered and then take the foil off for just the last 10 minutes or so. It's possible.But I really don't care that much, and I like the pie better with all the pecans all covered with the rich, sugary filling anyway.