Place ½ cup monk fruit sweetener in a food processor or blender and pulse until finely powdered.
Whisk the powdered sweetener together with the eggs.
Warm the heavy cream in a medium saucepan until it is steaming and almost simmering.
Drizzle the hot cream into the egg mixture while whisking constantly.
Whisk until smooth then strain through a mesh strainer into a large measuring cup.
Add the pumpkin puree and ground cinnamon then whisk smooth.
Divide the mixture among 8 (4-ounce) ramekins and place them in a large baking dish.
Fill the dish halfway with water and bake the crème brulees for 40 minutes.
Cool the crème brulees to room temperature then chill until ready to serve.
To serve, sprinkle each with 1 to 2 teaspoons monk fruit sweetener and caramelize with a handheld torch (or broil in the oven, keeping a close eye on the desserts).