Preheat Oven to 350°F (175°C). Fit pie crusts into two 9-inch pans and crimp edges. Place both on a foil-lined baking sheet to catch drips.

Make the Creamy Layer:
Beat softened cream cheese until completely smooth. Add sweetened condensed milk and mix until glossy. Blend in lemon juice and orange zest—the filling will thicken beautifully. Divide evenly between crusts and smooth the tops.

Mix the Cranberry Layer:
In a bowl, combine cranberry sauce, cornstarch, brown sugar, and cinnamon. Spoon gently over the cream layer, spreading evenly without blending the layers.

Prepare the Crumb Topping:
Mix flour, brown sugar, and pecans in a bowl. Pour melted butter over and mix until clumps form. Sprinkle generously over both pies.

Bake:
Bake 55–60 minutes, until the topping is golden and the edges are set. If the crumbs brown too fast, tent loosely with foil for the last 15 minutes.

Cool Completely:
Cool at room temp, then chill for at least 4 hours (overnight is best) for clean, perfect slices.