Can I make a pecan pie with corn syrup only?
It would seem to me that controlling the total amount of water in the recipe will be the trick, so you'll want a crystallized or powdered replacement for the table sugar rather than a syrup.

I've not tried it myself, but you might try using dextrose in place of the table sugar.  Dextrose is the commercial name for crystalline glucose, and I found it readily available on Amazon (https://www.amazon.com/Now-Foods-Dextrose-2-Lbs/dp/B008MVJKFU/).

Normally when substituting one kind of sugar for another, assume 7 oz (by weight) per cup of sugar specified in your recipe, then weigh out that much of your alternative.  But there are multiple sources online that state dextrose is only about 70% as sweet, meaning you'd want to divide by 0.7 to adjust the quantity from sucrose to dextrose.  Here's a typical reference, though there were many others with the same information: http://www.livestrong.com/article/534691-how-to-bake-with-dextrose/

I'd love to know whether or not it works!  If you try it, leave a comment and let us know how it goes.