Preheat the oven to 400 degrees F. Unroll the first pie crust. With a 2 1/2-inch round cutter, stamp out 12 rounds from the pie crust.

Place 1 round in the center of each muffin cup in a mini muffin pan, then press it down and up the sides gently so that it fits into the cup. Repeat with the second pie crust.

Separate the egg, placing the white in one small bowl and the yolk in a mixing bowl. Lightly beat the white, then brush the insides of the cups lightly with it. 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.

Meanwhile, 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 of the dark green tops for garnish, then add the remaining to the bowl with the cream cheese. Beat on medium speed until the cream cheese is smooth and the ingredients are evenly combined.

Once the cups have finished baking, spoon the filling into the cups, dividing it evenly (about 1 1/2 teaspoons per cup). Top each with 1 1/2 teaspoons cranberry sauce.

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

Transfer the cups to a serving plate, using a fork to help lift them out of the pan. Sprinkle with reserved green onion tops. Enjoy warm or at room temperature!