Preheat the oven to 400 degrees F. Unroll the first pie crust and stamp out 12 rounds using a 2 1/2-inch cutter.

Place 1 round in the center of each muffin cup in a mini muffin pan and press it down and up the sides gently.

Repeat with the second pie crust.

Separate the egg, placing the white in a small bowl and the yolk in a mixing bowl. Lightly beat the egg white and brush it inside the muffin cups.

Prick holes in the bottom and along the sides of the pie crust cups with a fork.

Bake for 8 minutes until the pie crust is light golden brown.

In the bowl with the egg yolk, add the cream cheese, chipotle, salt, and orange zest. Finely chop the green onions, set aside 1 tablespoon for garnish, and add the rest to the bowl. Beat on medium speed until smooth and combined.

Spoon the filling into the baked cups, dividing it evenly (about 1 1/2 teaspoons per cup), and top each with 1 1/2 teaspoons cranberry sauce.

Return to the oven and bake for an additional 8 minutes until the crust is golden and crisp.

Transfer the cups to a serving plate and sprinkle with reserved green onion tops. Enjoy warm or at room temperature.