Heat oven to 375°F. Using butter, grease 12 regular-size muffin cups; sprinkle with flour.
Using 4-inch cutter, cut 12 rounds from pie crusts. Fit 1 round into each muffin cup.
In large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Beat in egg until well mixed. Divide mixture evenly among crust-lined cups.
Bake 20 to 25 minutes or until crust edges are golden. Cool completely, about 45 minutes, before removing from pan. Cover and refrigerate until ready to serve, up to 3 days.
To serve, top each mini cheesecake pie with 1 tablespoon cranberry sauce. Sprinkle with pecans.