Preheat the oven to 425°. Make the Gluten-free pie crust. Roll out the dough and line a 9-inch pan (not a deep dish). Remove the excess dough, fold over, and crimp the edges of the dough. Bake the crust for 10-13 min or until the edges are light brown. Set aside to cool and reduce the oven temperature to 350°.
In a large bowl, cream the butter and sugar together. Then add in the eggs, vinegar, salt, pumpkin pie spice, vanilla, and corn syrup. Mix to combine. Then mix in the pumpkin and pecans.
Pour the filling into the pre-baked crust. Bake 40-50 minutes or until the center is set. Cover the edges of the crust with foil if they start to get too brown.